Updated: Jan 26
I know, I know, I've been promising to share this nut-free recipe for the longest time. But, I have my reasons and Lunar New Year is coming up, so I think this is a great time.
These are a crowd pleaser and a family favourite because they are nutty (without the nuts) and such a nostalgic flavour for us. If you haven't had any black sesame before, now is your time. It's got a beautiful aroma, and even better flavour profile. I promise you, you will not regret making these (or having someone make them for you).
I recommend heading to your local asian grocery store to grab some finely ground black sesame powder for these cookies (a thicker grind will not work as well). Alternatively, you can probably grind your own black sesame seeds, but I have never tried this.
This recipe makes 12 -14 cookies (1.5 Tbsp cookie scoop)
1 cup of all purpose flour
1/8 tsp baking soda (this measurement is key)
5 Tbsp black sesame powder
1 large egg
3/4 cup granulated sugar (already reduced to be less sweet)
1/3 cup butter (melted and cooled)
Toasted sesame seeds*
Preheat the oven to 350°F and line a baking tray with parchment paper.
In a medium bowl, mix the sugar and melted butter.
Add in the egg and mix.
Add the dry ingredients and continue to mix until you get a thicker batter.
Using a 1.5 Tbsp cookie scoop (or ice cream scoop), scoop the dough and place onto your prepared baking tray. Leave 1 inch in between each cookie.
Option to gently press down on the cookie balls to flatten them a bit and then top each cookie with a sprinkle of toasted sesame seeds.
Bake for 9 - 11 minutes, until the cookies are slightly golden on the bottom.
Let them fully cool before consuming.
*To toast your sesame seeds, bake 1/2 - 1 cup of seeds on a lined baking tray for 8 minutes.