These chocolate cookies with sesame seeds are slightly salty and have a crunchy texture. They are not really dessert cookies but more like snack cookies.
These cookies aren’t traditional Christmas cookies so the recipe is pretty much perfect all year around. But since I am publishing this recipe in December, I still wanted to add a Christmas theme to the blog and made sure the pictures looked like it’s Christmas.
No matter the season, I prefer to stay away from store bought cookies and pastries because they are full of bad for you ingredients. For me, reading the ingredient list on a package of cookies is like reading a horror story. And people buy them for their children? Seriously?
Why not making some homemade cookies instead?
These Chocolate Cookies with Sesame Seeds are easy to make and don’t require any special equipment or hard to find ingredients. The cookie dough is quite easy to handle. It takes some time to form the cookies and roll them in the sesame seeds so maybe put on some music or invite your family members to help.
Disclaimer: these cookies aren’t soft. They are quite crunchy and, in my opinion, this works quite well with the texture of sesame seeds.
Chocolate Cookies with Sesame Seeds
The crunchy texture of these slightly salty cookies works really well with toasted sesame seeds and chocolate.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 24 cookies 1x
- Category: Dessert
- 3/4 cup sesame seeds, divided
- 2 cups whole spelt flour
- 1/2 cup coconut sugar
- 4 Tbsp cocoa powder
- 2 tsp aluminum free baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 4 Tbsp melted dark chocolate
- 2 eggs, beaten
- To toast sesame seeds, heat a pan over medium heat. Add the sesame seeds and toast them for about 2 to 3 minutes. They will become fragrant first and then will start to turn golden. Make sure to constantly stir them so that they don’t burn. Once the sesame seeds are toasted, transfer them to a plate and set aside to cool.
- In a large bowl, add the spelt flour, 1/4 cup sesame seeds, coconut sugar, cocoa powder, baking powder and salt. Mix well to combine.
- Add the melted coconut oil, melted dark chocolate and eggs. Mix first with a wooden spoon and then knead with your hands until the dough sticks together. You can put the dough into a fridge for about 20 minutes to make it easier to handle. I didn’t do that because I find it easier to work with when it’s soft.
- Pre-heat the oven to 350F.
- Place the remaining 1/2 cup of toasted sesame seeds in a small bowl. Scoop pieces of dough about 1 1/2 tablespoon each and roll into balls. Then roll them in the sesame seeds making sure they are evenly covered. Press each ball slightly to form cookies. Place them on the baking sheet covered with a parchment paper and bake for 25 minutes.
- Take the baking sheet out of the oven and let the cookies cool completely. Store in an airtight container in the fridge for up to 1 week.
Nutrition information is a rough estimate for 1 of 12 servings.
- Serving Size: 2 cookies
- Calories: 289
- Sugar: 11.9g
- Sodium: 175.6mg
- Fat: 16.2g
- Saturated Fat: 9.6g
- Unsaturated Fat: 5.7g
- Trans Fat: 0g
- Carbohydrates: 33.9g
- Fiber: 5g
- Protein: 7.2g
- Cholesterol: 26.7mg