Gluten Free Black Sesame Cookies
A twist on the classic chocolate chip cookie, these black sesame cookies are so insanely delicious with a wonderful nutty aroma. They're also very striking in appearance in addition to being just straight up tasty and so easy to make!
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We'll take you step by step on how to make these flavorful soft and chewy cookies.
First you'll need to take a stick of unsalted butter and pop that in the microwave to melt.
Next, you'll need to add your black sesame paste to the melted butter. If you don't know where to get black sesame paste, you can find it at your local Asian grocery store or at amazon.
Mix this with a whisk until well combined.
Next, we'll need to add our granulated and brown sugars. Whisk well.
Add your egg and egg yolk, along with the vanilla and combine well.
Add your dry ingredients (gluten free flour, baking soda, and salt). Fold together with a spatula until just combined
Add your chocolate chips and fold gently until evenly distributed.
Chill this for at least 3-4 hours, but ideally overnight.
Once the dough is chilled, preheat your oven to 325°F. Using a 3 tablespoon cookie scoop, scoop dough 2-3 inches apart on a parchment lined baking sheet.
Bake for 13-14 minutes and sprinkle with flakey sea salt if desired.
Let cookies cool and enjoy!
- 1 stick unsalted butter, melted
- 1/2 cup black sesame paste (120 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup dark brown sugar (100 grams)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/8 cup gluten free flour (152 grams)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup semi sweet chocolate chips
- flakey sea salt (optional to sprinkle over cookies)
In a large mixing bowl, add the melted butter and black sesame paste. Whisk well.
Add the granulated sugar and dark brown sugar to the bowl and whisk.
Add the egg, yolk, and vanilla and mix until fully combined.
Add the gluten free flour, baking soda, and salt. Fold together with a spatula until just combined.
Fold in the chocolate chips until evenly distributed.
Chill for at least 3-4 hours, but ideally overnight.
- Preheat oven to 325°F. Using a 3 tablespoon cookie scoop, scoop dough 2-3 inches apart on a parchment lined baking sheet and bake for 13-14 minutes.
Remove from oven and allow to cool for at least 20 minutes. Sprinkle with flakey sea salt if desired.