The easiest black sesame cookies ever — 5 ingredients, flourless, and naturally vegan! These Black Sesame White Chocolate Chip Cookies are so delicious and fun. A great way to mix things up if you're used to making a classic chocolate chip cookie.
Black Sesame White Chocolate Chip Cookies [Vegan]
For the Cookies:
- 1 small ripe banana, mashed (yields about 1/4 cup)
- 1/2 cup black tahini (black sesame paste)
- 1 teaspoon baking powder
- 1/4 cup sugar
- 1/2 cup vegan white chocolate chips, or regular ones
- flakey sea salt, for topping
For the Black Tahini (if using home-made):
- 1 cup black sesame seeds
- 4 tablespoons vegetable oil
For the Black Tahini (Skip if using store-bought):
- First, heat up a non-stick pan on medium-high heat (no oil), and toast the black sesame seeds, around 5 minutes.
- Add the toasted black sesame seeds to a food processor and blend first into a rough paste, around 1 minute.
- Then, add the vegetable oil one tablespoon at a time.
- Adjust the consistency of the black tahini accordingly — the more oil you add, the creamier the black tahini becomes.
- For this recipe, I’d go for creamier black tahini, so I added roughly 4 tablespoons of vegetable oil.
For the Cookies:
- Pre-heat the oven to 350°F. In a bowl, combine the mashed banana, black tahini, baking powder, and sugar.
- Combine well with a whisk. Finish this by stirring in the white chocolate chips.
- Using a spoon or a scooper, scoop the cookie mixture onto a parchment-lined baking tray, giving plenty of room between each dollop.
- The mixture may not have much structural integrity but try your best to shape each dollop into round circles.
- Bake the cookies for around 18-20 minutes, or until the batter has set (but will still be very soft; they will firm up more when cooled).
- Remove from the oven and let cool on a wire wrack. Finish them with some flakey sea salt and enjoy!