Black Tahini and Sesame Cookies

There’s something about a dark, sesame-laced cookie that feels a little different from the usual. Not louder. Just deeper.

These Black Tahini Sesame Cookies bake into crisp, caramelised edges with a soft, chewy centre that holds its shape but gives easily. The black tahini brings a roasted, almost earthy nuttiness that lingers, balanced gently with maple syrup and a touch of vanilla.

The sesame coating adds contrast — a light crunch against the softness within — and that half black, half white finish gives them a quiet drama without trying too hard.

They’re not overly sweet. Not overly rich. Just balanced in a way that makes you reach for another without quite realising you have.

Why You’ll Love This Recipe

1. A little different from the usual cookie – Black tahini gives them depth and character without making them complicated.
2. No special equipment required – A simple bowl-and-mix method — no stand mixer, no complicated steps.
3. Holds its texture well – The cookies stay chewy in the centre even after cooling, making them ideal for making ahead.
4. Pantry-friendly ingredients – Almond flour, tahini, maple syrup — everything comes together without anything overly elaborate.
5. Naturally dairy-free and gluten-free – Not as a statement — just by the nature of how they’re made.

Ingredients Used

The ingredients are simple and easy to find in your pantry. The version you see here uses black tahini for depth and colour, but the same base works beautifully with white tahini too — the flavour shifts slightly, but the method remains the same.

~ Black Tahini – Deep, roasted, and slightly more intense — it gives the cookies their dark colour and rich sesame flavour.(If using white tahini, the result is lighter in colour with a milder finish.)

~ Maple Syrup – Adds a gentle sweetness and keeps the texture soft.

~Vanilla Paste – Brings warmth and rounds out the nuttiness.

~ Nutmeg & Salt – Subtle but important for balance.

~ Baking Powder – Gives a little lift.

~ Almond Flour – Creates a tender, naturally gluten-free base.

~ Black & White Sesame Seeds – For texture and contrast — folded through and pressed on top.

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The Steps :

Step 1: Prepare

Begin by placing the black sesame seeds in a spice grinder and pulsing until coarsely ground. You don’t want a fine powder — just enough to break them down slightly so they blend evenly into the dough while still keeping texture.

Line two baking trays with baking paper and set aside.

Preheat the oven to 180°C so it’s ready once the cookies have chilled.

Step 2: Make the Dough

In a large bowl, combine the black tahini, maple syrup, vanilla paste, baking powder, nutmeg and salt. Stir until smooth and glossy — the mixture should feel thick but fluid.

Add the almond flour and the ground sesame seeds. Mix until a soft dough forms. It will be slightly sticky but should hold together easily when pressed between your fingers.

In a separate bowl, mix together the black and white sesame seeds for coating.

Step 3: Shape and Coat

Scoop roughly a tablespoon of dough and roll it gently into a ball between your palms. The warmth of your hands will help smooth the surface.

Roll each ball generously in the sesame seed mixture so it’s fully coated. Place onto the lined trays and gently press down using the flat base of a glass. The cookies should flatten slightly but still retain some thickness.

Leave about 2 inches between each cookie to allow for slight spreading.

Step 4: Chill

Refrigerate the trays for 30 minutes. This step helps firm up the dough, prevents excessive spreading, and ensures the cookies hold their shape while baking.

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Step 5: Bake

Bake for 8–10 minutes, until the edges look set and lightly caramelised. The centres may still feel soft — this is exactly what you want.

Remove from the oven and allow the cookies to cool on the tray for 15–20 minutes. They will firm up as they rest, developing that crisp edge and chewy centre.

Helpful Tips and Tricks

1. Shake your tahini before opening
   Always give the jar a vigorous shake before opening. Tahini naturally separates, and this helps distribute the oils evenly before stirring.
2. Store tahini correctly
   Tahini doesn’t need refrigeration once opened. Keep it in a cool, dry place and stir well before each use.
3. Black or white tahini both work
   This recipe works beautifully with either. Black tahini gives a deeper, more intense flavour and darker colour, while white tahini creates a lighter, milder version. Both are shown here for comparison.
4. Chill before baking
   Don’t skip the refrigeration step. Chilling helps the cookies hold their shape and bake evenly.
5. Let them cool fully
   The cookies firm up as they cool. Allow them to rest on the tray before moving to avoid breakage.
6. Freezer-friendly
   These cookies freeze well for up to 3 months. Store in an airtight container and allow to come to room temperature before serving.

If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.

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Black Tahini and Sesame Cookies

Serves: 20-22 cookies Prep Time: 15 Minutes + Chilling time Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

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Ingredients

• 1 cup black tahini
• 125ml maple syrup
• 3/4 tsp vanilla paste
• 1/2 tsp baking powder
• 1/2 tsp nutmeg powder
• Pinch of salt
• 2 cups almond flour
• 1/4 cup black sesame seeds
• 5 tbsp roasted white sesame seeds
• 1 tbsp black sesame seeds

method

1. Put 1/4 cup black sesame seeds in a spice grinder and grind coarsely. 
2. Line 2 baking trays with baking paper and keep aside.
3. In a bowl mix together the black tahini, maple syrup, vanilla paste, baking powder, nutmeg, salt, almond flour and ground sesame. 
4. In a separate bowl mix together the black and white sesame seeds and keep aside.
5. Take roughly 1 tsp of the cookie dough and roll it into a ball. Then roll it in the sesame seed mix and place it on the lined baking tray. Using the flat bottom of a glass, gently flatten the cookies. 
6. Repeat this with the rest of the dough placing them roughly 2" apart and then refrigerate for 30 mins. 
7. Pre-heat the oven to 180°C. Bake the cookies for 8-10 minutes.
8. Remove and cool for 15-20 minutes on the baking tray.

Did You Make This Recipe?

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