Vegan Black Sesame Cookies

Did you know you were 5 ingredients away from the perfect cookie? These Black Sesame Cookies only require 5 essential ingredients, and are flourless and naturally vegan. They are so incredibly easy! Only require 2 minutes of active time.

Remember to top them with some flakey sea salt right as they come out of the oven — the added depth of flavor is amazing! These chocolate cookies have a soft, chewy texture, and are perfumed by black sesame with a hint of banana. The white chocolate caramelizes slightly in the oven, giving the cookies an extra toasty, nutty dimension.

Black Sesame White Chocolate Chip Cookies

5 from 5 votes
Recipe by George L. Course: DessertCuisine: American, TaiwaneseDifficulty: Easy


Prep time


Cooking time



The easiest black sesame cookies ever — 5 ingredients, flourless, and naturally vegan! Born from my love of black sesame as a Taiwanese boy, as well as minimalist baking.


  • 1 small ripe banana, mashed (yields about 1/4 cup)

  • 1/2 cup black tahini (black sesame paste)

  • 1 teaspoon baking powder

  • 1/4 cup sugar

  • 1/2 cup vegan white chocolate chips, or regular ones

  • flakey sea salt, for topping

  • Black Tahini (if using home-made)
  • 1 cup black sesame seeds

  • 4 tablespoons vegetable oil


  • Make the Black Tahini (Skip if using store-bought). First, heat up a non-stick pan on medium-high heat (no oil), and toast the black sesame seeds, around 5 minutes. Add the toasted black sesame seeds to a food processor and blend first into a rough paste, around 1 minute. Then, add the vegetable oil one tablespoon at a time. Adjust the consistency of the black tahini accordingly — the more oil you add, the creamier the black tahini becomes. For this recipe I’d go for a creamier black tahini, so I added roughly 4 tablespoons of vegetable oil.
  • Bake the Cookies. Pre-heat the oven to 180 degrees C (350 F). In a bowl, combine the mashed banana, black tahini, baking powder, and sugar. Combine well with a whisk. Finish this by stirring in the white chocolate chips. Using a spoon or a scooper, scoop the cookie mixture onto a parchment-lined baking tray, giving plenty of room between each dollop. The mixture may not have much structural integrity but try your best to shape each dollop into round circles. Bake the cookies for around 18-20 minutes, or until the batter has set (but will still be very soft; they will firm up more when cooled). Remove from the oven and let cool on a wire wrack. Finish them with some flakey sea salt and enjoy!


  • Remember to leave enough room between each dollop of cookie batter. I usually bake 6 of these cookies at a time. Expect each dollop to flatten and cover an area 1.5 times its original size — if you do not leave enough space, the cookies will end up sticking together!
  • They soften a little the next day, so they are best enjoyed immediately! Keeps for 1-2 days. You can freeze them to increase shelf life. Just let thaw for an hour or so at room temperature before enjoying.

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2 months ago

These were so good and easy to make! I didn’t have white chocolate chips so I used semi-sweet and they still turned out amazing. Thanks for the recipe!

15 days ago

Hi! What if I don’t want to use banana? Are there any replacement ingredient that can be used?