Black Sesame Cookies
Gluten-free Black Sesame Cookies are nutty lightly spiced Asian cookies with crisp edges and an addictive chewy center.
Servings: 32 cookies
Calories: 87kcal
Equipment
- food processor, spice grinder or mortar and pestle to grind black sesame seeds
Ingredients
Grind Black Sesame Seeds (skip this step if you are using pre-ground sesame seeds)
- ¾ cup black sesame seeds
toasted ground (and extra ¼ cup whole for garnish)
Wet Ingredients
- ½ cup butter softened but NOT melted
- ½ cup brown sugar light - packed
- ⅓ cup granulated sugar
- 1 large egg whole
- 1 teaspoon vanilla extract or paste
Dry Ingredients
- 1 and ¼ cup gluten free 1:1 baking flour measure to measure flour (or regular all purpose flour if you do not need it to be gluten-free)
- ¾ cups ground black sesame seeds ingredient from above
- 1 teaspoon baking soda
- 1 /4 teaspoon salt
- 1 teaspoon ginger dried ground (optional)
- 1 teaspoon cinnamon dried ground (optional)
- 2 teaspoons cornstarch
Instructions
Toast and Grind Black Sesame Seeds (if you purchased pre-ground toasted sesame seeds, you can skip this step)
- If you purchased whole “raw” black sesame seeds, you will first need to toast them in a pan in a dry pan for 3 to 5 minutes over very low heat just until they smell toasty. Stir and keep your eye on them so they do not burn. Allow them to cool.
- Whole “toasted” black sesame seeds can be ground into a powder using a food processor, spice grinder, mortar and pestle or even the bag method and rolling pin. You will need to scape down the sides of the food processor or spice grinder and shake periodically. Do not over mix or it will turn into black sesame paste. Set aside
Wet Ingredients
- Add room temperature softened butter, packed brown sugar, and granulated sugar to a bowl and mix until creamy.
- Nest, add room temperature egg and vanilla to the butter sugar mixture just until mixed.
Dry Ingredients
- In a clean bowl add gluten free 1:1 flour, toasted ground black sesame seeds, salt, baking powder, ginger, cinnamon, and cornstarch and mix well.
Putting it all Together
- Add the dry ingredients (flour mixture) slowly into the wet ingredients (butter mixture) and mix just until incorporated.
- Cover and refrigerate the cookie dough at least 2 hours. If you do not have the time, scoop cookies on to lined baking sheet and cover and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees F (176 degrees C).
- Line baking sheet and place ½ rounded tablespoon of cookie dough at least 2 inches apart.
- Bake for 7 to 10 minutes. Our cookies were done in 8 minutes. The edges may ever so slightly start to brown on the edges. Resist the urge to over bake as they will not be chewy.
- Allow the cookies to cool for 3 to 5 minutes on the baking tray then move to a wire rack to finish cooling.
- Makes about 30 to 32 small chewy sesame seed cookies. Store in a sealed container. Enjoy!
Video
Notes
These cookies can be kept in a sealed container for up to 3 days at room temperature, 7 days in the refrigerator or up to 3 months in the freezer.
The cookies will firm up when refrigerated or frozen. Leave them sit out at room temperature for 15 minutes to soften. If you are impatient like us, just pop a couple in the microwave for 5 to 10 seconds to get them soft and chewy again.
Nutrition
Serving: 1cookie | Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 132mg | Potassium: 20mg | Fiber: 1g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg