Toasted sesame seeds crushed and mixed into chocolate chip cookie batter make for an addictive, flavor packed cookie you will love! These gluten free Sesame Chocolate Chip Cookies are the perfect cookie to make for the holiday season.
For awhile I had been making an adapted version of the New York Times Gluten Free Chocolate Chip cookies turned vegan using a homemade flax egg and vegan butter. These were my go-to homemade chocolate chip cookies when I wanted to make for a crowd who could never tell they were gluten free.
After toasting sesame seeds, crushing them and mixing it with maple syrup during one of my culinary program classes at the Institute of Culinary Education, I was amazed at how these flavors melded together. My chef instructor, Olivia, suggested I add this mixture to a cookie for the ultimate delicious dessert.
Thus, I went ahead and created the sweet sesame mixture at home, mixed it into my adapted version of the New York Times recipe (that uses brown sugar, granulated sugar and now maple syrup) and created this insanely good Sesame Chocolate Chip Cookie! They are FABULOUS and I hope you give them a try!
How To Make Vegan Gluten Free Chocolate Chip Cookies
- Prepare the flax egg. Combine ground flax seed meal with water in a small bowl. Whisk together and allow to site for 5 minutes, until gelled.
- Prepare the toasted sesame seeds. In a skillet, heat the sesame seeds until they're pretty dark (not burnt, but on the verge) and fragrant. In two batches, crush the toasted sesame seeds in a mortar and pestle. Transfer to a bowl and mix in the maple syrup.
- Next, make the chocolate chip cookie dough. Whisk together dry ingredients in a bowl and set aside. Then, in a bowl of a stand mixer beat together the vegan butter, brown sugar, granulated sugar and vanilla extract. Mix in the flax egg and sesame-maple mixture. Then, mix in the dry ingredients. Fold chocolate chips or chunks into the dough.
- Scoop the dough. Scoop ¼ cupfuls of dough and place onto a parchment-lined cookie sheet. Refrigerate for 30 minutes or overnight for an even stronger sesame flavor.
- Bake the cookies. Preheat the oven to 325°F and make sure cookie dough balls are 2 inches apart on the cookie sheet. Bake cookies for 15-18 minutes until golden brown.
- Allow cookies to cool. Cool cookies on a wire baking rack for at least 30 minutes before enjoying.
- Storing cookies. Once cookies are fully cooled, you can store them in an airtight container on the counter for up to 5 days.
These sesame cookies make the perfect gift too! Add them to a holiday cookie basket for the gluten free or vegan foodie in your life. They'll love you forever!
Yes! Feel free to scoop the cookie dough as instructed and place them in an even layer on a parchment-lined pan in the freezer. Once frozen for about 6 hours, place frozen cookie dough balls into a ziplock bag and seal tightly. Keep cookie dough frozen for up to 3-4 months, and bake a cookie or more whenever you like! Add an extra 3-4 minutes to the bake time to allow cookie to defrost in the oven.
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Sesame Chocolate Chip Cookies
- 2 tablespoons ground flax seed meal
- 5 tablespoons water
- ½ cup white sesame seeds
- 2 ⅔ cups almond flour (256 grams)
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 10 tablespoons unsalted vegan butter, at room temperature (140 grams)
- ½ cup maple syrup (118 grams)
- ¼ cup light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 8 ounces bittersweet chocolate chopped or chips
- Preheat the oven to 325°F and line a baking sheet with parchment paper. Set aside.
- To prepare the “flax egg” , mix together a ground flaxseed meal with the water in a small bowl. Set aside for 5 minutes, until it becomes a thick gel.
- Next, heat a large skillet over medium heat and add the sesame seeds. Cook until golden brown and very fragrant, about 3-5 minutes, stirring frequently.
- Add toasted sesame seeds to a mortar and pestle and crush until it becomes sandy. Transfer into a bowl and mix in the maple syrup.
- In a medium bowl, whisk together the almond flour, sea salt & baking soda. Set aside.
- In a bowl of an electric stand mixer fitted with a paddle attachment (or using a handheld mixer with a bowl), combine the vegan butter, brown sugar, granulated sugar and vanilla extract. Beat on medium speed for about 3 minutes, until combined.
- Next, mix the maple-sesame mixture and flax egg into the butter mixture just until combined.
- Pour the dry ingredients (from step 5) into the butter-egg mixture and mix on medium speed just until combined.
- Using a rubber spatula, fold the chocolate chunks into the cookie dough.
- Using a ¼ cup, scoop about 12 cookie dough balls onto the parchment-lined baking sheet, leaving 2 inches of space between each mound of dough.
- Refrigerate the dough for 30 minutes (if you have the time) or overnight. If in a rush, bake cookies right away!
- Bake cookies for 15-18 minutes in the middle oven rack.
- Enjoy right away or allow cookies to cool on a wire baking rack for 10 minutes before eating/storing.
- I highly recommend Scharffen Berger Bittersweet Chocolate. It's the best!
- Do NOT use baking powder in this recipe. ONLY use baking soda.
- I used fine sea salt when testing this recipe, but feel free to use any salt you have on hand.
- I recommend using Bob's Red Mill Super Fine Almond Flour.
- I highly recommend using Earth Balance Vegan Buttery Sticks (the unsalted version) in this recipe. They're perfect for baking!