These black sesame cookies are perfect and delicious cookies with a nutty and buttery flavor. These cookies, with a different flavor profile from your regular cookies, are eggless and are a great addition to your cookie trays.
I call these cookies as ellu podi (sweetened esame powder) cookies based on the flavor profile. In our homes the sweetened ellu podi or ellu podi is made on some special days and sometimes as a snack. This is my favorite one and I wait for that specific occasion every year. Why to wait? Make it any day and in the form of cookies it is even more addictive.
Black sesame gets its name as the hull is still retained. It has the nutty flavor but it is very slightly bitter when compared to the white ones. I would say stronger in flavor. These seeds are rich in oil and are best sources for minerals like iron, copper, manganese, calcium, and magnesium. With its nutritional value, it is a great idea to use in many recipes like this cookie, Black Sesame Latte, or i chutney or this sesame rice, Ellodharai, or South Indian Sesame rice.
In our homes, the black sesame is used more often than the white sesame. Jaggery powder is used to make the “ellu podi” and hence this recipe uses brown sugar only to mimic the flavors of the same. Sesame powder or ground sesame seeds is used in this recipe.
The following ingredients are required to make this cookie:
Black sesame powder - This is the star of the recipe providing the nutty flavor. The powder form is available in Asian groceries. If not, roasted sesame seeds can be powdered in a spice blender taking care not to grind too much. Else, it will become oily.
All purpose flour - Forms the base of the cookie
Salt - Gives flavor
Vanilla - enhances flavor
Brown sugar - sweetens the cookie
Butter - Gives the buttery flavor and texture to the cookies.
Evaporated milk - regular milk can also be substituted.
Flaxseed powder - This is the egg replacer used. It also adds to the omegas
The cookie batter needs to be refrigerated before baking. These cookies do not spread too much and these have a crisp exterior with a soft and chewy interior.
These cookies can be stored at room temperature for up to a week. I have not tried freezing this cookie as they get over fast. I will update that soon.
Makes 26-28 cookies
Sesame powder - ½ cup
Flaxseed powder - 1 tbsp
All purpose flour - 1 and ¼ cup
Butter - 7 tbsp
Salt - ⅛ tsp
Baking soda - ½ tsp
Brown sugar - ¾ cup
Evaporated milk - 3 tbsp
Vanilla - 1.5 tsp
To a bowl, add the flour, salt, baking soda, and sesame seed powder. Mix well and set aside. In a small bowl mix the flaxseed powder and evaporated milk, set aside to gel.
Cream the butter and brown sugar well with vanilla and evaporated milk.
Then add the dry ingredients mix in batches and make the cookie dough. Cover and rest in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees.
With a cookie scoop, scoop portions of the cookie (do not flatten the cookie) and bake for 9 minutes.
Remove from the oven, cool completely before transferring to cooling rack. Store in air tight container until use.