Black Sesame Cookies

Black Sesame Cookies

These cookies are perfect for that afternoon Tea or Coffee break. They’re subtly sweet and have a rich nutty flavor from the Sesame paste. They are also quite striking to look at! Black Sesame paste can be hard to find so I would suggest using a toasted Tahini in its place.

Makes 20 -22 cookies

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Ingredients

2 1/4 cups (285 g) Flour
1/2 cup (113 g) Vegan Butter (1 stick) at room temperature
1/3 cup plus 1 heaping Tbsp (95 g) Black Sesame Paste ( I used Wadaman which can be found at a variety of online shops)
1 Tbsp (15 g) Miso Paste
1 Flax Egg (1 Tbsp Flax meal mixed with 3 Tbsp Water)
1 cup (200 g) Light Brown Sugar
1/4 cup (50 g) Cane Sugar
1 tsp (5 g) Corn Starch
1 tsp (5 g) Baking Soda
1 tsp (5 g) Salt
2 tsp (10 ml) Vanilla
3 Tbsp (45 ml) Plant Milk
Black & White Sesame Seeds for topping

Directions

1. Make the flax egg and set aside for 5 minutes.

2. Cream together the butter and sugars for about 5 minutes or until fluffy and it becomes lighter in color.

3. Add in the flax egg, black sesame paste, miso paste, vanilla and plant milk and mix until combined.

4. In a large bowl mix together the flour, cornstarch, salt and baking soda. Slowly add it to the wet ingredients. Mix until combined.

5. The dough will be sandy or crumbly but will come together when squeezed in your hand. Transfer the dough to a small bowl, cover and refrigerate for 30 minutes before baking.

6. Scoop out about 2 to 2 1/2 Tbsp of dough and gently squeeze it into a ball. Then gently pat it down into a flat round cookie that’s on the thinner side. Place on them on a lined baking sheet about 3 inches apart. Sprinkle the tops with sesame seeds and gently pat them into the dough.

7. Bake at 350 for 12-14 minutes. Let cool for 5 minutes before transferring to a wire rack. Allow them to completely cool before serving. The cooled cookie will be slightly chewy.