These snickerdoodle are chewy on the inside and a lil’ crunchy around the edges with an incredible nutty flavor from the black sesame powder. Combined with the sugar-cinnamony outside it’s a winner!
I’ve mentioned before that I have an obsession with nearly anything black sesame, like when I made black sesame coconut ice cream. So, when my friend Nicole from Down2Earth Plant-based Cuisine asked me if I wanted a big ol’ jar of black sesame powder that she didn’t need, of course the answer was yes!
I had many ideas swirling in my head for how to use it, but cookies definitely came up first. The deal we struck was that she got to have some of whatever I ended up making. And I made good on my promise! I used gluten-free flour here, not just to make it allergy-friendly but also for the slightly crispy texture it adds to things (since there’s no gluten).
I loved enjoying these sesame snickerdoodles with a hot mug of coffee, dipping them quickly to give them a little softness. But, obviously, they’re great by themselves as well! I think I may even use them for ice cream sandwiches in the summer.
Substitutions + Tips:
- Vegan butter – you can also use refined coconut oil, though you may need to add a little more salt to compensate for the flavor.
- Brown sugar + cane sugar – this combo gives a pleasant richness to the cookie without stealing the flavor show.
- 1:1 gluten-free flour – I used all-purpose GF flour with this, though regular AP flour will work. The texture and baking times may vary slightly, though.
- Black sesame powder – you can get this in some Asian markets, online, or make your own sesame powder out of whole sesame seeds.
- Black sesame seeds – these are optional for topping, but I love how it looks, plus the extra flavor and crunch they give the outside of the cookie.
Gluten-free Black Sesame Snickerdoodles
These snickerdoodles are chewy on the inside and a lil' crunchy around the edges with an incredible nutty flavor from the black sesame powder. Combined with the sugar-cinnamon outside it's a winner!
Ingredients
Cookie dough
- 1/2 cup (114 g) softened vegan butter
- 1/2 cup (90 g) brown sugar
- 1/2 cup (120 g) cane sugar
- 3 tablespoons (45 ml) non-dairy milk
- 1 teaspoon vanilla extract
- 1 1/4 cup (190 g) 1:1 gluten-free all-purpose flour
- 1/2 cup (42 g) ground black sesame powder
- 1 teaspoon baking powder
- Pinch of salt
Coating
- 2 tablespoons (30 g) cane sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons black sesame seeds (optional)
Instructions
- In a large mixing bowl, cream butter, brown sugar, sugar, milk, and vanilla with a whisk or hand mixer until combined and whipped. Add flour, sesame powder, baking powder, and salt, folding together until combined with no dry spots. Chill dough for 20 minutes.
- Preheat oven to 350F, line two baking sheets with parchment paper. Mix sugar and cinnamon in a small bowl, and place sesame seeds in another small bowl/ramekin.
- Scoop scant 2-tablespoon-sized (30 g) pieces of dough and roll them into balls. Roll each one in the sugar-cinnamon mixture then press gently in the sesame seeds to get them on one side, and flatten the cookie slightly. Place each cookie on the parchment paper at least 2 inches apart.
- Bake for 11-13 minutes, switching racks halfway through, until light brown around the edges. Cool on racks for 10 minutes before enjoying! If you like very crunchy cookies, bake for 14-16 minutes, making sure not to burn them.
Notes
- Vegan butter - you can also use refined coconut oil, though you may need to add a little more salt to compensate for the flavor.
- 1:1 gluten-free flour - I used all-purpose GF flour with this, though regular AP flour will work. The texture and baking times may vary slightly, though.
- Black sesame powder - you can get this in some Asian markets, online, or make your own sesame powder out of whole sesame seeds.
- Black sesame seeds - these are optional for topping, but I love how it looks, plus the extra flavor and crunch they give the outside of the cookie.
If you love cookies, make sure to check out the recipes below!
