Black Tahini and Sesame Cookies

There’s something about a dark, sesame-laced cookie that feels a little different from the usual. It’s quieter, with a deeper, more intriguing flavour.

These Black Tahini Sesame Cookies bake with crisp, caramelised edges and a soft, chewy centre. The black tahini brings a roasted, almost earthy nuttiness that lingers, balanced by the gentle sweetness of maple syrup and a touch of vanilla.

The sesame coating adds another layer of texture, with a delicate crunch against the softness inside. And that half-black, half-white finish gives the cookies a striking appearance without needing any decoration.

They aren’t overly sweet or particularly rich, which makes them easy to love. Made with almond flour rather than wheat flour, they’re also a lovely option for vrat (religious fasting), provided the other ingredients are permitted in the fasting tradition you follow. Whether you’re making them for a fasting day or simply because you love sesame, they’re the sort of cookie you finish and find yourself reaching for another.

Why You’ll Love This Recipe

• A distinctive roasted, nutty flavour. Black tahini gives these cookies their depth and character without requiring complicated techniques.
• No special equipment required. Everything comes together in a bowl, with no stand mixer or elaborate preparation needed.
• They keep their chewy texture. The centres stay soft and chewy even after cooling, making these cookies a good choice for baking ahead.
• Made with a short ingredient list. Almond flour, black tahini and maple syrup form the base, keeping the recipe straightforward.
• Naturally gluten-free and dairy-free. Made without wheat flour, butter or milk, these cookies suit both diets without needing special substitutions. Use certified gluten-free ingredients where necessary.

Ingredients Used

Black tahini. Made from black sesame seeds, it gives these cookies their dark colour and a deep, roasted flavour with a slightly earthy edge. White tahini works as a milder alternative, and the cookies will simply be lighter in colour.

Maple syrup. Adds a gentle sweetness while helping to keep the centre of the cookies soft and chewy.

Vanilla paste. Brings a little warmth and rounds out the stronger sesame notes without overpowering them.

Nutmeg and salt. A small amount of nutmeg adds warmth, while the salt balances the sweetness and brings out the nuttiness.

Baking soda (bicarbonate of soda). Helps the cookies spread slightly as they bake, encouraging lightly crisp edges while keeping the centres soft and chewy.

Almond flour. Creates a tender, naturally gluten-free base and contributes a subtle nuttiness that works well with sesame.

Black and white sesame seeds. Folded into the mixture and pressed onto the outside, they add a delicate crunch and create that striking two-tone finish.

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How to Make It:

Prepare the sesame seeds and baking trays. Place some of the black sesame seeds in a spice grinder and pulse a few times until coarsely ground. You want to break them down without turning them into a fine powder, so they retain some texture in the cookies. Keep the remaining black sesame seeds whole for the coating. Line two baking trays with baking paper and set aside.

Make the dough. In a large bowl, stir together the black tahini, maple syrup, vanilla paste, bicarbonate of soda, nutmeg and salt until smooth and glossy. Add the almond flour and coarsely ground sesame seeds, mixing until a soft dough forms. It will feel slightly sticky but should hold together when gently pressed between your fingers.

Shape and coat the cookies. Mix the whole black and white sesame seeds for the coating in a shallow bowl. Scoop out roughly a tablespoon of dough at a time and roll gently between your palms. Coat each ball generously in the sesame mixture, then arrange on the prepared trays, leaving about 5 cm between them. Use the flat base of a glass to press each ball down slightly, keeping enough thickness for a chewy centre.

Chill the dough. Refrigerate the shaped cookies for 30 minutes, and preheat the oven to 180°C while they chill. This helps firm up the dough so the cookies spread less in the oven and hold their shape.

Bake the cookies. Bake for 8–10 minutes, until the edges look set and the centres are still slightly soft. Don’t wait for the centres to become firm, as the cookies will continue to set while cooling.

Let them cool on the trays. Leave the cookies undisturbed for 15–20 minutes before transferring them to a wire rack. They’re delicate when freshly baked but become firmer as they cool, with crisp edges and a soft, chewy middle.

Helpful Tips and Tricks

• Stir the tahini thoroughly. Tahini naturally separates, with oil collecting on top and the thicker paste settling at the bottom. Give it a good stir before measuring so the consistency is smooth and even. This makes a difference to how the cookie dough comes together.
• Tahini consistency can vary. Some brands are much thicker than others, so your dough may feel slightly different each time. What matters is that it’s soft and a little sticky, but still holds together when rolled.
• Watch the cookies rather than the clock. With their naturally dark colour, it’s difficult to judge doneness by browning. The edges should look set while the centres remain slightly soft. Overbaking can take away that lovely chewy texture.
• Freeze some for later. These cookies can be frozen once completely cooled. Store them in an airtight container with baking paper between layers for up to three months, then thaw at room temperature before serving.

Looking for more cookie recipes? Here are few of our favourites:

The Best Lemon Crinkle Cookies

Snickerdoodle Cookies with Apple Pie Filling

Best Chocolate Chip Oreo Cookies

Gingerbread Cookies with White Chocolate

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

( 8 voted )

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Ingredients

• 1 cup black tahini
• 125ml maple syrup
• ¾ tsp vanilla paste
• ½ tsp baking soda (bicarbonate of soda)
• ½ tsp nutmeg powder
• Pinch of salt
• 2 cups almond flour
• ¼ cup black sesame seeds, for grinding
• 5 tbsp roasted white sesame seeds, for coating 
• 1 tbsp black sesame seeds, for coating

method

1. Place the black sesame seeds in a spice grinder and pulse until coarsely ground.
   (¼ cup black sesame seeds)
2. Line two baking trays with baking paper and set aside.
3. In a large bowl, mix the black tahini, maple syrup, vanilla paste, baking soda, nutmeg and salt until smooth. Add the almond flour and ground sesame seeds, mixing until a soft dough forms.
   (1 cup black tahini, 125 ml maple syrup, ¾ tsp vanilla paste, ½ tsp baking soda, ½ tsp ground nutmeg, pinch of salt, 2 cups almond flour, ground sesame seeds from Step 1)
4. Mix the roasted white and whole black sesame seeds in a separate bowl.
   (5 tbsp roasted white sesame seeds, 1 tbsp black sesame seeds)
5. Take approximately 1 teaspoon of dough and roll into a ball. Coat in the sesame seed mixture, place on the prepared tray and gently flatten with the base of a glass.
6. Repeat with the remaining dough, spacing the cookies about 5 cm apart. Refrigerate for 30 minutes.
7. Preheat the oven to 180°C while the cookies chill. Bake for 8–10 minutes, until the edges are set and the centres remain slightly soft.
8. Remove from the oven and leave to cool on the baking trays for 15–20 minutes before transferring to a wire rack.

Notes

• Storage: Keep in an airtight container at room temperature for up to 4–5 days.
• Freezing: Freeze completely cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
• Tahini substitution: White tahini can be used in the same quantity for a lighter-coloured cookie with a milder sesame flavour.

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