Gluten Free Black Sesame & White Chocolate Cookies

These gluten free black sesame and white chocolate cookies are one of the most unique cookies I’ve ever made. They’re deeply nutty, a little toasty, and the white chocolate adds the perfect amount of sweetness.

If you’ve never baked with black sesame before, you’re in for a treat. It has this rich, almost earthy flavor that pairs so well with sweet ingredients.

The cookies come out dramatically dark, which makes them look really impressive. But they’re actually super simple to put together.

And yes, they are 100% gluten free. Made with almond flour and tapioca starch, so no wheat flour needed at all. You’d never guess it from the taste or texture.

They’re soft in the middle, golden around the edges, and loaded with melty white chocolate chunks. A sprinkle of flaky sea salt on top ties everything together perfectly.

Why You’ll Love This Recipe

A Flavor Combo You Won’t Forget – The nutty toasted black sesame paired with sweet creamy white chocolate is an addictive combo you will crave again and again.

Stunning to Look At – These dramatically dark cookies with white chocolate chunks and flaky sea salt look absolutely gorgeous on any dessert table.

Nobody Will Know They Are Gluten Free – The almond flour and tapioca starch create a perfectly chewy texture that rivals any traditional cookie recipe.

A Unique Twist on Classic Cookies – Black sesame is a bold and unexpected flavor that will impress anyone who is tired of the same old chocolate chip cookies.

Ingredients

• 1/2 cup Black Sesame Seeds
• 1 1/2 cups Almond Flour
• 1/3 cup Tapioca Starch
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Unsalted Butter, softened
• 1/2 cup Brown Sugar, packed
• 1/4 cup Granulated Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 2 tbsp Black Sesame Paste (tahini-style)
• 3/4 cup White Chocolate Chunks
• Flaky Sea Salt, for topping

How to Make

Step 1

Toast the black sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant. Be careful not to burn them. Transfer to a plate to cool, then grind half of them in a spice grinder or mortar and pestle until they become a fine powder. Leave the other half whole.

Step 2

In a medium bowl, whisk together the almond flour, tapioca starch, ground black sesame powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy, about 3 minutes. Add the egg, vanilla extract, and black sesame paste and beat until smooth and well combined.

Step 4

Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the white chocolate chunks and the remaining whole toasted black sesame seeds. Cover the dough and refrigerate for 1 hour.

Step 5

Preheat your oven to 350F (175C) and line two baking sheets with parchment paper. Scoop the dough into 2 tablespoon-sized balls and place them 3 inches apart on the prepared sheets.

Step 6

Bake for 11 to 13 minutes until the edges are golden and set but the centers still look slightly underdone. Remove from the oven and immediately press a few extra white chocolate chunks on top if desired. Sprinkle each cookie with a pinch of flaky sea salt.

Step 7

Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack. The cookies will be dramatically dark with pockets of melted white chocolate and a deeply nutty, toasty sesame flavor.

My Tips

Toast the Sesame Seeds Carefully

Black sesame seeds go from toasted to burnt really fast, and the problem is they’re so dark that you can’t see the color change like you would with white sesame seeds. You have to rely on smell and sound instead.

Once they start smelling nutty and you hear a few of them popping in the skillet, they’re done. Pull them off the heat right away and move them to a plate so they stop cooking.

If you burn them even a little, the whole batch of cookies will taste bitter. It’s worth starting over with fresh seeds if that happens.

Grind the Seeds to a Real Powder

When you grind half the sesame seeds, make sure they actually turn into a fine powder. If you leave them coarse or half-ground, they won’t blend into the dry ingredients properly and you’ll get an uneven texture in the cookies.

A spice grinder works best here. If you’re using a mortar and pestle, it’ll take a bit more effort but just keep at it until there are no visible whole seeds left in the ground portion.

One thing to watch for – don’t over-grind them to the point where they turn into a paste from the oils releasing. You want a dry powder, not a clump.

Don’t Skip Chilling the Dough

The one hour chill time isn’t optional with this dough. Almond flour has a lot more fat than regular flour, and tapioca starch makes things sticky. Without chilling, the dough will spread way too thin in the oven and you’ll get flat, greasy discs instead of thick cookies.

If your kitchen is warm, go a full 90 minutes. The dough should feel firm when you scoop it, not soft or sticky. If it’s still too soft after an hour, give it more time.

More Tasty Recipes

• Gluten Free Matcha White Chocolate Cookies
• Gluten Free Black & White Cookies
• Gluten Free White Chocolate Macadamia Nut Cookies
• Gluten Free Tahini Chocolate Chunk Cookies
• Gluten Free Cranberry White Chocolate Scones

FAQ

Where can I find black sesame paste?

Black sesame paste is commonly found at Asian grocery stores, usually in the condiment or baking aisle. You can also find it online from brands like Kevala or on Amazon – just make sure it’s pure black sesame paste and not a sweetened dessert version.

If you can’t find it, you can make your own by blending toasted black sesame seeds with a small amount of neutral oil until smooth. It won’t be quite as silky as store-bought, but it works great in these cookies.