top of page

Sesame Dark Chocolate Chunk Cookies

If you're like me you are finding yourself slightly annoyed at how much airtime pumpkin and apples are getting right now. Yes, they are deliciously in season and versatile but... COME ON! Why do we have to forget about the other amazing flavor profiles out there for an entire season?!

Well, I'm not.

These sesame dark chocolate chunk cookies are an entirely different way to enjoy fall baking and they are the perfect remedy for pumpkin spice fatigue.

If you've never had a sweet take on sesame, you are in for a revelation! The toasted sesame oil pairs perfectly with these chewy vanilla shortbread cookies and the addition of the dark chocolate really balances out the savory elements of the sesame.

They are sweet with some smoky toasty notes, chewy and crumbly and the flavor paring is entirely unique and addicting.

Oh, did I mention they are gluten-free and vegan? (Don't hold it against them).


Sesame & Dark Chocolate Cookies

11/4 Cup Gluten Free Baking Flour (I like Bob's Red Mill)

1 Cup Almond Flour

1/4 Cup Shredded Coconut Flakes

1/2 Tsp Baking Soda

1/4 Tsp Salt

1/4 Cup Vegan Butter Melted

1 Cup Sugar (of your choice)

1 Tsp Vanilla

3 Tsp Toasted Sesame Oil

1/6 Cup Tahini

3/4 Cup Unsweetened Vanilla Almond Milk

1/2 - 3/4 Cup Dark Chocolate Chunks (depending on how chocolatey you want your cookies)

Black Sesame Seeds

Preheat the oven to 325 and line a baking sheet with parchment paper.

In a large bowl add the dry ingredients (flours, coconut, baking soda and salt). Mix together until well blended and set aside.

In another bowl add the melted butter, sugar, vanilla, sesame oil, tahini and almond milk and blend together until well mixed.

Add the wet ingredients to the dry ingredients and mix until well combined and a dough is formed. You can add more flour if the dough is too wet and runny.

Next, stir in the chocolate chunks.

In small spoonfuls, add the dough to the baking sheet ( roughly 6 dough balls per baking sheet) and top with the black sesame seeds.

Bake for about 12-15 minutes. (Baking time will vary depending on how many cookies you've added to your baking sheet and how big your cookies are) Check them after 10 minutes to assess.

Once they are slightly firm to the touch and starting to turn golden on the bottom they are done.

Allow to cool and enjoy xo

Recent Posts

See All


bottom of page