- 1 tbsp ground flax or chia seeds
- 3 tbsp water
- 2 tbsp black and white sesame seeds
- 3/4 cup runny tahini
- 1/2 cup maple syrup
- 2 tsp orange blossom water
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/4 cup + 3 tbsp whole wheat flour
- 1/4 cup runny black sesame paste
Orange Blossom Sesame Cookies
The last time I made a batch of cookies was during the holidays. My family has a long standing tradition of baking 3 different kinds of cookies on Christmas Eve and enjoying them for the week preceding New Year’s Eve.
We usually make ginger-molasses cookies, peppermint chocolate crinkle cookies, and some sort of vegan shortbread cookies. This year we made them with chopped cranberries and dairy free white chocolate — delightful!
Since the holiday season though, I haven’t felt a big pull towards cookies, but have rather been indulging regularly in doughy pastries like croissants and cinnamon buns.
Until…I found black sesame paste at an Asian grocery store!
I was instantly inspired to incorporate this new ingredient in a cookie recipe. By folding it into the fragrant sesame cookie dough I had prepared, I created a dramatic and unique marble effect.
The result was not only an addictive, nutty, and sweet cookie, but also one that is a real show stopper!
When it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Swaps & Comments section.
Ground flax or chia seeds: I used ground flax in this recipe mixed with water to create a vegan egg, helping the cookies hold together while baking.
Black and white sesame seeds: I wanted to emphasize the contrast between the beige tahini-based cookie batter and the black sesame paste by folding in black and white sesame seeds into the batter and sprinkling them on top of the cookies as garnish. They also add a little bite to every cookie and, let’s admit it, make them look extra fancy.
Runny tahini: Tahini is made up of ground sesame seeds and it is the base ingredient of this recipe. It is what makes these cookies sesame cookies. It rich in flavor and has a subtle bitterness that complements beautifully the maple syrup and orange blossom water.
Maple syrup: The only sweetener in this recipe, maple syrup brings the sweetness these cookies need and it pairs well with the flavor of sesame seeds.
Orange blossom water: This extract adds lovely floral and citrusy notes to these cookies, making them extra addictive in my opinion!
Sea salt: I added salt to balance out the sweetness of this recipe.
Baking soda: It is the leavening agent in these cookies.
Whole wheat flour: I chose whole wheat flour over all-purpose flour to make these cookies a little more fibre rich, helping them hold together better.
Black sesame paste: Made of ground black sesame seeds (similarly to tahini), you can find it in Asian grocery stores or online. It has a bolder nutty and earthy flavor than tahini, but what really sets it apart is its striking black color. Folding it into the batter really makes these cookies stand out.
I had a lot fun creating these cookies by thinking about how all the flavors would complement each other and I am beyond happy with the result. These cookies are truly addictive and are a fun addition to my cookie repertoire!
If you try making this recipe, I encourage you to really take your time as you fold in the black sesame paste and notice how beautiful it is to see the two colors dance together in your bowl!
If you’d like, you can also share about this recipe on social media and tag me (@muriellebanackissa).
Happy cooking ✦