This super easy crunchy black sesame cookie has an amazing nutty aroma from the black sesame seeds. You only need 6 ingredients to make them. They are vegan, dairy-free and dairy-free.
Toast the sesame seeds: (can be done the day before)
If you get a black sesame powder from a store, you can skip this step
Toast the black sesame seeds on the dry pan over medium-low heat until you start smelling the nice nutty aroma, about 5 minutes or so. Take care not to burn them. Let them cool down completely before grinding into a powder. If you grind them when they are warm, they will turn into black sesame paste
Prepare the cookie dough:
Preheat the oven to 350 F (180 C) for conventional oven. 330 F (170 C) for convection oven. Position the rack in the middle. Line a large baking pan with parchment paper
Combine all the ingredients, except for the oil, in a mixing bowl. Whisk to combine. It is important not to add all the oil at once. You may need more or less. Gradually add 1/2 of the oil into the dry and start mixing with your clean hand. Most likely, the mixture feels dry and won't come together just yet. Add another 1/2 of the remaining oil and see if you can form a soft crumbly dough. It feels soft and moist and if you squeeze it, it holds the shape, but if you push the dough it will crumble. This is the texture we want. Add the oil if the dough still feels dry and won't come together
Shaping:
Scoop about 10 grams of cookie dough. Squeeze the dough and then roll into a round ball. This way, the cookies won't crumble easily. Dip the top into some white sesame seeds. Place it on the prepared baking pan. Continue with the rest of the cookie dough. These cookies won't spread or expand much
Baking:
Bake in a preheated oven for 18-20 minutes and golden brown at the bottom. They should feel dry to the touch. Let them cool on the pan completely before storing in an air-tight container
Storage:
Cookies can be kept in an air-tight container for about two weeks or so. They taste the best the first week. They also freeze well. They can be kept frozen for up to one month. Simply thaw at room temperature before serving
Notes
The recipe is adapted from here with some modifications.