Sesame-Chocolate Cookies

sesame chocolate cookies

These sesame-chocolate cookies are delicious and a crowd pleaser for sure. I love how pretty they look and how tasty they are! While these cookies make a perfect addition to your Christmas baking, their flavour profile makes them a great treat all year round.

Personally, I find that the nuttiness of the sesame seeds and the deep-chocolate flavour are a perfect match.

Once the cookie dough is made, it is set as a roll in the freezer. This takes at least 40 minutes and after that they’re ready to bake. If you don’t want to bake them right away, you can leave the cookie dough in the freezer for a few days, probably even weeks. However, I have never been able to test this myself because the dough seems to (magically) disappear after a few days in the freezer.

While I like to add a sesame ring to these cookies, you could also dip the flat top into the sesame seeds instead.

If you love good cookies, you might also like to try out these recipes:

I hope you like these sesame-chocolate cookies. Please let me know what you think in the comments below and don’t forget to share your creations with me on Instagram @nothangryanymore. I love seeing them!

Annick

sesame chocolate cookies from side on tray
sesame chocolate cookies stack close up

Sesame-Chocolate Cookies

Annick
These sesame chocolate cookies are simply delicious. The nuttiness of the sesame seeds goes perfectly with the deep chocolate flavours.
5 from 3 votes

(Click on the stars to vote!)

Prep Time 10 mins
Cook Time 12 mins
Resting Time 40 mins
Total Time 1 hr 2 mins
Course Dessert
Cuisine modern, vegan
Servings 10 cookies

Ingredients
  

  • 100 g vegan butter, soft/room temperature (e.g. naturli or nuttelex)
  • 80 g raw sugar
  • 40 g golden syrup
  • 120 g buckwheat flour
  • 1/2 tsp baking powder
  • 20 g cocoa powder
  • 80 g sesame seeds I like to use a mix of white and black sesame seeds

Instructions
 

  • Cream the vegan butter, raw sugar and golden syrup until fluffy and light. This takes about 8 minutes.
  • Add the buckwheat flour, baking powder and cocoa powder and fold it into the creamed butter until a cookie dough forms.
  • Add half of the sesame seeds and fold them into the cookie dough.
  • Spread the rest of the sesame seeds evenly onto cling wrap. Add the cookie dough onto the cling wrap and shape it into a roll.
  • Put the cookie dough into the freezer for at least 40 minutes.*
  • Preheat the oven to 180°C fan.
  • Slice the roll into 10 even slices and bake the cookies at 180°C for 12 minutes.
  • The cookie dough lasts well in the fridge for up to 4 days or in the freezer for a couple of weeks. Feel free to only slice the amount of cookies of the roll that you'll eat at that moment in time and keep the rest in the fridge or freezer for your next cookie emergency.

Notes

*You can leave the cookies in the freezer overnight or even for a couple of days, if you don’t want to use (all of) them right away.
Keyword chocolate, cookies, sesame seeds
Nutrition Facts
Sesame-Chocolate Cookies
Amount Per Serving (45 g)
Calories 205 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 3g19%
Trans Fat 0g
Polyunsaturated Fat 3.7g
Monounsaturated Fat 5.3g
Cholesterol 0mg0%
Sodium 113mg5%
Potassium 140mg4%
Carbohydrates 22.7g8%
Fiber 2.9g12%
Sugar 11.5g13%
Protein 3.3g7%
Vitamin A 0.7IU0%
Vitamin C 0mg0%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore

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