Vegan black sesame cookies without sugar are mildly sweet, all natural, gluten free and very easy to make. White and black sesame seeds are combined with dates then baked until crunchy. These are like healthy sesame snaps.
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Why You’ll Love This Recipe
- Minimal all natural ingredients used
- These cookies are light and airy
- These healthy sesame snaps are without refined sugar
- Dietary friendly - vegan, gluten free, dairy free, nut free, soy free, oil free, refined sugar free, flour free, egg free
Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
White sesame seeds and black sesame seeds are used. The duo colors makes this cookie look great.
Medjool dates are the natural sweetener and binding agent in this recipe. These will need to be pitted and are best at room temperature. When baked, the natural sugar in the dates will create a crunchy cookie.
Warm water is needed to help the medjool dates soften and turn into a paste.
Vanilla to help with flavoring.
Salt (optional) a smidge can be used to elevate the taste of the cookie.
How to Make Black Sesame Cookies
Step 1 - In a small food processor, add the pitted Medjool dates, vanilla, salt (optional) and warm water and process until a smooth paste has formed. You will need to scrape down the sides of the food processor bowl a couple of times to ensure there are no chunks.
Step 2 - Place the date paste into a bowl and add the sesame seeds. Use a spatula to combine, ensuring that all the sesame seeds are coated in the date paste. Lightly wet a dinner spoon and place a spoonful onto a lined baking tray. With the back of the spoon spread out the mixture into an evenly shaped cookie with an approximate diameter of 7cm (just over 2½ inches) and a thickness of 7.5mm (approximately ⅓ of an inch). Repeat until all the mixture is used.
Step 3 - Place the tray in the middle of a preheated 150C (300F) oven and bake for 25-30 minutes until a medium golden brown. Take out the tray and allow cookies to cool to room temperature. They will turn hard. Store in an airtight container in the pantry for up to a week.
Variations
These vegan black sesame cookies can also include your favorite spice, try adding cinnamon, chili, cardamon, nutmeg.
Desiccated coconut can be added. Try adding a couple of spoonfuls.
Pro Tips
These sesame cookies bake in place, they will not spread out whilst baking
Do not over wet your spoon, this can ruin the cookies.
Avoid using a large food processor unless making a large batch, as blending 5 dates in a large bowl won't work.
Avoid making the cookie thick, as it wont bake evenly. The thickness stipulated works perfectly.
❓FAQ
Once completely cooled down, place the cookies into an airtight container and store in the pantry for up to a week. Note, these cookies may soften once stored.
Black sesame seeds can be used in savory and sweet food. They can be used cooked or uncooked.
In uncooked food, try adding them in salads with flavors of lemon (citrus), peanut, avocado, soy and similar.
In desserts, pair with coconut, pandan, chocolate, dates just to name a few.
Spices can include cinnamon, cardamon, nutmeg, chili and similar.
Related Recipes
You may also like these crunchy nut clusters or these rice cakes with peanut butter.
Otherwise try these vegan gluten free ANZAC biscuits.
Vegan Black Sesame Cookies Without Sugar
Ingredients
- 5 large Medjool dates pitted (best at room temperature)
- ¾ cup White sesame seeds
- ¼ cup Black sesame seeds
- ¼ teaspoon Vanilla extract
- 3 tablespoons Warm water
- 1 smidge Salt optional
Not for baking
- ⅓ cup Water for wetting the spoon
Instructions
- In a small food processor, add the pitted Medjool dates, vanilla, salt (optional) and boiling water and process until a smooth paste has formed. You will need to scrape down the sides of the food processor bowl a couple of times to ensure there are no chunks.5 large Medjool dates, ¼ teaspoon Vanilla extract, 3 tablespoons Warm water, 1 smidge Salt
- Place the date paste into a bowl and add the white and black sesame seeds. Use a spatula to combine, ensuring that all the sesame seeds are coated in the date paste. Lightly wet a dinner spoon and place a spoonful onto a lined baking tray. With the back of the spoon spread out the mixture into an evenly shaped cookie with an approximate diameter of 7cm (just over 2½ inches) and a thickness of 7.5mm (approximately ⅓ of an inch). Repeat until all the mixture is used.¾ cup White sesame seeds, ¼ cup Black sesame seeds
- Place the tray in a preheated 150C (300F) fan-forced oven and bake for 25-30 minutes until a dark golden brown. Take out the tray and allow the cookies to cool to room temperature. They will turn hard. Store in an airtight container in the pantry for up to a week.⅓ cup Water
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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