chocolate black sesame cookie
½ cup coconut oil
½ cup sugar
2 eggs
2 cups black sesame seeds (blended into a powder)
½ cup cocoa powder
¼ cup flour
½ teaspoon sea salt
1 teaspoon baking soda
toppings:
½ cup white sesame seeds
dark chocolate chunks
flaky sea salt
When I lived in Paris I became absolutely obsessed with black sesame cookies, actually black sesame anything if I’m being honest. I love the rich and unique flavor and how it doesn’t need to be too sweet. Trust me, I did my research around the city. I’ve been working on my own recipe ever since! You can easily make these gluten free by using a gluten free flour or substituting with an almond flour. Can’t wait to see your creations!
Let’s get started…
You’ll need one medium size mixing bowl and one small glass bowl or saucepan to begin. Start by melting your coconut oil, either by using your saucepan on the stovetop or a small glass bowl in the microwave to melt. Add your sugar to your mixing bowl and set aside.
Once coconut oil is melted, add to your mixing bowl and whisk with the sugar until cooled just a bit. Add eggs one at a time, mixing quickly into the coconut oil and sugar mixture.
Take your blended black sesame seeds, cocoa powder, flour, sea salt and baking soda and mix into your bowl using a spatula.
Once mixed, cover and place in your fridge to cool for a minimum of 60 minutes. Even better if you can let it cool for longer as the dough won’t flatten as much when cooked and you’ll end up with a thicker cookie.
When you’re ready to bake your cookies, preheat the oven to 375 degrees and prepare your white sesame seeds in a bowl (to roll your dough in), dark chocolate chunks and flaky sea salt.
Scoop out your dough into about 2 inch balls and roll in the white sesame seeds, place on your parchment lined cookie sheet. Then, take your chocolate chunks and add 2-3 pieces (depending on how large) onto the top of each cookie.
Bake for about 7 minutes, this can differ based on oven and preference. Once cooked, remove from the oven and sprinkle on a bit of flaky sea salt and let cool.
Enjoy!