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Short on shortbread recipes? Well not anymore you’re not! Because this vegan Black Sesame Shortbread recipe is the only one you’ll ever need.
These crispy, buttery cookies have no butter in them! Instead, they’re loaded with healthy fats and nutrients from coconut oil and black sesame tahini. Black sesame tahini also gives them that rich hue without food coloring! Perfect for a spooky tea party or anti-valentines day shindig.
If you’ve never worked with black sesame tahini before it’s just tahini made from black sesame seeds instead of white. It’s a great source of calcium, iron, and fiber. You can usually find it in the asian food aisle of your grocery store or online. If you’re unable to find it, you can sub regular tahini instead. It just won’t be as black as your cold, dead heart, unfortunately.
These cookies are also an easy dessert option to prep for the week. With just a handful of ingredients, and strong will not to eat the batter while it’s chilling in the fridge, (you could if you wanted to though. One of the benefits of vegan, gluten free baking: no worries about salmonella poisoning from raw eggs or flour!) you’ll have the perfect cookie to dip in your tea, crumble over ice cream, or sandwich more black sesame tahini between.
Say open sesame to your lips because you’re going to want to eat this entire batch of Black Sesame Tahini Shortbread cookies in one bite.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 10-12 cookies
30 g - Oat Flour
30 g - Almond Flour
15 g - Refined Coconut Oil
32 g - Black Sesame Tahini
30 g - Date Syrup - Sub maple syrup or honey
¼ tsp - Kosher Salt
½ tsp - Vanilla Extract
½ tsp - Baking Powder
Flaky Sea Salt - Optional for garnish
In a bowl, whisk together coconut oil, black sesame tahini, date syrup, and vanilla extract until smooth.
In another bowl, mix oat flour, almond flour, salt, and baking powder until well combined.
Add wet ingredients to dry and mix until a dough forms. Shape dough into a log, wrap in saran wrap and allow to chill for at least 30 minutes.
When ready to bake, preheat the oven to 325F and line a baking sheet with parchment paper.
Remove dough from the fridge. Using a sharp knife, slice dough into 10-12 pieces. Pierce cookies with a fork. Place on the baking sheet and bake for 15 minutes.
Remove from the oven and carefully transfer to a wire rack to cool completely*. Sprinkle over flaky sea salt before they cool.
Store in the fridge for up to a week.
The cookies will still be slightly soft right out of the oven. They will crisp up as they cool.
Want something savory to meal prep? How about this vegan, low carb Kimchi Fried Rice?