- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 435 kcal
Quick summary
“Nutritious cookies made with whole wheat flour and plenty of sesame seeds that release aromatic oils when baking. They have a rustic and crunchy texture with balanced sweetness provided by brown sugar.”
What you need to know
- The sesame seeds toast gently during baking, accentuating characteristic nutty notes.
- Whole wheat flour retains more liquids and gives a dense, fiber-rich structure to the cookie.
- Butter beaten with brown sugar creates the essential creaminess to accommodate the seeds evenly.
Ingredients
Main
- 2 cups of whole wheat flour
- 1/2 cup of sesame seeds
- 1/2 cup of brown sugar
- 1/2 cup of butter (or margarine) at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- For an even crispier texture, bake for a few more minutes.
- If you prefer, add chopped semi-sweet chocolate to the dough.
- Replace the butter with coconut oil for a vegan version.
- The cookies can be stored in a closed container for up to a week.
- Try adding spices, such as cinnamon powder, for a special touch.
Instructions
Principal
- In a bowl, mix the butter and brown sugar until creamy.
- Add the egg and vanilla extract, mixing well.
- In another bowl, mix the flour, sesame seeds, baking soda, and salt.
- Add the dry ingredient mixture to the butter mixture, combining well until a dough forms.
- With the help of two spoons, shape the cookies and place them on the baking sheet lined with parchment paper.
- Bake for about 12 minutes or until lightly golden.
- Let it cool in the pan for 5 minutes before transferring to a wire rack.
Chef's tips
- Use raw sesame seeds, as they will already undergo natural roasting inside the oven at 180°C.
- Use two tablespoons to dose the portions on the parchment paper, keeping a standard size between them.
- Wait 5 minutes of resting in the pan before transferring the cookies to the cooling rack.
Variations
- Add 1/2 cup of chopped semi-sweet chocolate to create contrast between the sesame and the cocoa.
- Add 1 teaspoon of ground cinnamon and a pinch of grated nutmeg to the dry ingredients.
- Substitute brown sugar with demerara sugar if you want cookies with a lighter color and crispy edges.
Substitutions
- Butter can be replaced by melted coconut oil or refined olive oil for a lactose-free version.
- White sesame can be mixed or swapped for black sesame for a striking aesthetic contrast.
- Half of the whole wheat flour can be swapped for fine rolled oats for a smoother texture.
How to store
Store in an airtight container in a place protected from light and heat for up to 7 days. The seeds maintain their original crunch if kept well-sealed away from moisture.
Can it be frozen?
Freeze the shaped raw dough balls on a baking sheet for 2 hours and store in sealed bags for up to 90 days. To bake, transfer from the freezer directly to the baking sheet and bake for 14 to 15 minutes at 180°C.
What to serve with
Harmonizes with Ceylon-type black tea, black coffee without sugar, or warm lemongrass infusion.
Frequently asked questions
Can sesame seeds burn and taste bitter in the oven?
If you use previously toasted sesame seeds, they may burn. Prefer raw seeds and remove the cookies as soon as the edges start to take on a soft golden hue.
Why did the dough become heavy and difficult to mix with the spoon?
Whole wheat flour absorbs moisture gradually; if the dough seems excessively heavy, add 1 tablespoon of water or milk to soften the preparation.
How to ensure the cookies stay very crispy and not soft?
Bake for about 12 to 14 minutes until the base and edges are firm, and let cool 100% on a wire rack to evaporate all the hot steam.
Can I use black sesame instead of traditional white sesame?
Yes, black sesame works perfectly, has a slightly earthier flavor and creates a very beautiful contrasting look in the whole wheat dough.
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