Black Sesame Chocolate Chip Cookies (vegan, gluten-free, refined sugar free)
Happy National Chocolate Chip Cookie Day! What a fabulous food holiday that must be celebrated, because chocolate chip cookies are the best! I have a lot of really good chocolate chip cookies on the blog, but I had to share my new favorite, black sesame chocolate chip cookies. They are so delicious, nutty, and perfectly sweet.
Black sesame and chocolate is one of my favorite combos. This black sesame chocolate chip cookie has an almond and oat flour base, making it soft and chewy. It has the best texture and balance of sweet and salty. I love a good nutty cookie with some chocolate. If you haven’t tried black sesame before, you need to make this recipe! I feel like black sesame has more of a deeper and earthy flavor than regular sesame seeds. It pairs very well with the sweetness of the cookie.
To make these cookies, you need both black sesame powder and black sesame paste. I found both of these at my local Asian grocery store. You could make your own but I was going for ease. These cookies are super easy to make and are insanely addicting. Almond flour based cookies are my weakness and these did not last long in our house. They are also a pretty healthy vegan and gluten-free cookie made with wholesome ingredients and no refined sugars.
Black Sesame Chocolate Chip Cookies (vegan, gluten-free, refined sugar free)
Ingredients
- 1 cup almond flour
- 1/2 cup oat flour
- 1/2 cup black sesame powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup black sesame paste
- 1 tsp vanilla extract
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/3-1/2 cup dark chocolate chips, plus more for topping
Instructions
- Preheat oven to 350 degrees F. Line a pan with a silicone mat or parchment paper.
- In a medium bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a large bowl, add the almond flour, oat flour, black sesame powder, baking soda, and salt. Whisk until combined and there are no clumps.
- In the bowl with the flax egg, add the maple syrup, melted coconut oil, black sesame paste, and vanilla. Whisk until well combined.
- Add the wet to the dry. Use a spatula to stir until combined. Batter will be thick. Fold in the chocolate chips. Use a cookie scoop (mine was 1.5 Tbsp) to scoop dough onto prepared pan. Add a few chocolate chips on top if desired. Slightly flatten the cookies with your palm, as they don’t spread much when baking. Bake for 12-14 minutes. Let it cool on the pan for 15 minutes, then remove and place on a wire rack to cool completely. Enjoy!
