Whole Wheat Black Sesame Cookies

January 22, 2012
Black Sesame Cookies | Fake Food Free | A simple cut-out cookie made with white whole wheat flour, raw sugar and nutty black sesame seeds.  
I’m looking for some variety in my baked goods. I’m not sure why I’m so bored of chocolate chip cookies and standard flavors, like vanilla. Perhaps it’s all the time I spend exploring on the Internet. Yes, that could be it. 
I see apricot, rhubarb, mocha, green tea, red bean and…black sesame. I came across these cookies towards the end of last year and had every intention of making them for the holidays. That didn’t happen, so I revisited the goal this weekend.
I’m a big black sesame fan, and if you like anything with a slightly nutty flavor, you will be too. I adapted the recipe from one of my favorite food bloggers, Green Cilantro (unfortunately, the blog hasn’t been updated since 2013). Ideal with coffee, tea, or milk, these cookies are only slightly sweet; perfect for an afternoon snack or post-run treat, whatever the case may be.
Black Sesame Cookies | Fake Food Free | A simple cut-out cookie made with white whole wheat flour, raw sugar and nutty black sesame seeds.
Whole Wheat Black Sesame Cookies
Adapted from Black Sesame Cookies by Green Cilantro
Makes: About 30 small heart cookies
2/3 cup unsalted butter, softened
½ cup raw sugar
1 large egg
2 tsp 2% milk 
½ tsp baking soda
½ tsp salt
2 cups white whole wheat flour
2 tbsp black sesame seeds
Preheat the oven to 350 degrees F. In a mixing bowl, cream the butter and sugar until well blended, about 1 minute. Mix in the egg and milk. 
In a small bowl, combine the baking soda, salt and flour. Gradually add the dry mix to the wet ingredients with mixer on low. Mix on medium until the dough comes together in a ball. 
By hand, stir or knead in the black sesame seeds. Place the dough between two pieces of wax or parchment paper and roll to about a ¼ inch thickness. Place the dough on a baking sheet and refrigerate for 1 to 2 hours. 
Cut into shapes and bake on an ungreased cookie sheet for 8 to 9 minutes; just until the edges are slightly browned. Let cool for 1 to 2 minutes and then transfer the cookies to a rack to cool completely. 
Black Sesame Cookies | Fake Food Free | A simple cut-out cookie made with white whole wheat flour, raw sugar and nutty black sesame seeds.
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  • Intuitive Eggplant January 22, 2012 at 3:40 pm

    Intriguing. Black sesame seeds keep hitting my radar lately. Always on the lookout for out-of-the-ordinary sweets that aren’t too sweet.

    I’m on the verge of embarking into ice-cream making territory. But I doubt my early efforts will be nearly as gorgeous as these cookies of yours 🙂

  • Candy January 22, 2012 at 3:49 pm

    So simple and lovely!

  • My McDonald Meal January 22, 2012 at 6:15 pm

    WOW- I’m very curious how these taste. Delightful pictures by the way.

  • kat January 23, 2012 at 8:43 am

    I love sesame cookies but have never had them with black sesame, yum. Your presentation is beautiful too.

  • Fresh Local and Best January 23, 2012 at 8:28 pm

    These are perfect as tea cookies for their delicate and nutty flavors, and even better they are great to celebrate Chinese New Year.

  • Joanne January 24, 2012 at 5:52 am

    i LOVE the flavor of black sesame and can’t believe I haven’t ever made anything with them! Need to get these into my life.

  • Reeni January 24, 2012 at 12:30 pm

    These are different in a good way! I am late to the black sesame bandwagon. I like the way they look and would love to taste them.

  • tasteofbeirut January 25, 2012 at 12:58 am

    I have used nigella seeds a lot (called habbet al-baraka: good luck seeds) here but not black sesame seeds; the cookies look so pretty, not too sweet, in one word, perfect!

  • Juliana January 25, 2012 at 2:35 pm

    Oh Lori, these cookies look awesome, like the black sesame…so simple and yet so elegant.
    Hope you are having a great week 🙂

  • Suzanne January 25, 2012 at 4:43 pm

    Love black sesame flavor. Those look fabulous!

  • Lori January 26, 2012 at 6:29 pm

    Eggplant – Oooh, black sesame ice cream would be good! We actually had that when we were in SE Asia.

    Candy – I do like the simplicity.

    Melissa – They aren’t too out of the ordinary in flavor. Like a mildly sweet short bread with a nutty flavor.

    kat – Thanks! We’re big sesame fans here.

    Fresh Local Best – I agree, perfect for tea.

    Joanne – Yep, start baking! 😉

    Reeni – It took me a while to actually get my hands on some and try some baking.

    tasteofbeirut – Oh, I’ll have to keep my eye out for nigella seeds here.

    Juliana and Suzanne – Thanks!

  • Erica January 29, 2012 at 1:22 pm

    Hi Lori, Thank you for visiting my blog….I love yours …The pictures are beautiful and you have fantastic recipes here!I will be back 🙂