Vegan Black Sesame Cookies
These deeply nutty, almost smoky cookies get their bold flavor from a double hit of black sesame — both paste and optional whole seeds on top — giving each bite a rich, toasty depth that's genuinely hard to stop eating. A flax egg does the binding work here, and combined with vegan butter and tahini, the dough comes together into something surprisingly silky and satisfying. Rolling each ball in cane sugar before baking creates a delicate crackled crust that contrasts beautifully with the soft, fudgy center underneath. The cookies look dramatic and a little mysterious straight out of the oven, with their dark hue and barely-cracked tops — exactly the kind of thing that disappears fast at a party or bake sale. This batch makes 18 cookies, so there's plenty to share, though you might not want to. If you've been skeptical that plant-based baking can deliver on texture and flavor, this is the recipe that will change your mind.
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Learn more →Ingredients
18 servings
Flax Egg
- 1 tbsp ground flaxseed
- 3 tbsp water
Cookie Dough
- ½ cup black sesame paste
- ¼ cup tahini
- ½ cup vegan butter, softened
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine salt
For Rolling
- 2 tbsp organic cane sugar, for rolling
For serving
- 2 tbsp black sesame seeds, for topping (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 10 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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