Gluten-Free Black Sesame Cookies
While I clearly love desserts, I don’t always like when they’re overly sweet, so I’m always playing around with flavors that bring a little savory balance. Black sesame is one of my favorites for exactly that reason. These cookies are simple and nutty with a savory depth that keeps them from feeling too sweet. The black tahini provides not only a perfectly chewy texture, but also the dramatic color that makes them look elevated with almost no effort.
Gluten-free Black sesame Cookies
Ingredients
113g unsalted butter, room temperature (1/2 cup)
180g black tahini (3/4 cup)
200g granulated sugar (1 cup)
1 egg
50g honey (2 tbsp)
1 tsp vanilla extract
170g gluten-free 1:1 flour (1 1/4 cups)
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp kosher salt
Sesame seeds (1/4 cup)
Yield: 18-20 cookies
Steps
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, cream together the butter, black tahini, and sugar until light and fluffy.
Add the egg, honey, and vanilla extract and mix until fully combined.
In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. You may have to chill the dough before scooping depending on the consistency.
Scoop the dough into 1 tablespoon portions. Roll into balls, then flatten slightly into discs. Press the tops into the sesame seeds.
Place the cookies on the prepared baking sheets and chill for 10 minutes.
Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
Allow to cool and enjoy!
Chef’s Note:
Different brands of black tahini can vary in consistency. If your dough feels very soft or oily, chilling the dough a bit longer can help control spread.
The cookies will continue to set as they cool, so they will still be very soft straight out of the oven.
These cookies taste even better the next day as the black sesame flavor deepens overnight.