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Sesame Chocolate Chip Cookies
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Sesame Chocolate Chip Cookies

These gluten free Sesame Chocolate Chip Cookies are the perfect cookie to make for the holiday season and as the perfect cookie gift.
Prep Time30 mins
Cook Time15 mins
Course: Cookies
Cuisine: American
Servings: 12 large cookies
Calories: 463kcal
Author: Dalya Rubin

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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!

Nutrition

Serving: 1Cookie | Calories: 463kcal | Carbohydrates: 39g | Protein: 8g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 1mg | Sodium: 225mg | Potassium: 185mg | Fiber: 5g | Sugar: 29g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 3mg