Vegan Golden Sesame Biscuits (Gluten-free)

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Crispy with a gentle toasted sesame flavour, these Vegan Golden Sesame Biscuits are perfect health-ish snacks for any time. They are made with only 10 plant-based ingredients and are gluten-free as well!

純素金黃芝麻餅乾 Vegan Golden Sesame Biscuits (Gluten-free)

Maybe it’s the miserable weather in London recently that made me somehow want to see something golden, like sunshine. So, I decided to make some GOLDEN biscuits/cookies.

Of course, they are not made with real gold. Otherwise, I wouldn’t have to make cookies myself (I mean I would be rich enough to ask someone to make me snacks. Okay, just joking.)

The golden colour comes from one of my favourite ingredients: Turmeric.

But don’t leave yet if you’re not a big fan of turmeric because here it’s really just for the colour, you won’t taste the tiny amount of ground turmeric at all.

As for the sesame part, I’m just missing the toasted sesame flavour so much that I want to add it to everything. (Also, I’m Asian, from Taiwan. Sesame takes a considerable part of our food cultures.)

What’s special about these sesame biscuits:

  • Of course, the golden colours, and the eye-catching contrast with the sesame seeds
  • They are vegan, with no eggs, no dairy, and no animal products.
  • Just slightly sweet and very delicate in texture
  • Technically gluten-free, made with oat flour, almond flour, and tapioca starch

I’ve shared a Vegan Black Tahini Sesame Cookies recipe before. So the addition of sesame seeds in cookies shouldn’t be too surprising, even though the looks of both cookies are very distinctively different.

But one thing I struggled with when I wrote this recipe was the naming part: Biscuits or Cookies? I used to always call both cookies, which I know is not right now.

After I came to the UK, read a few articles, and watched The Great British Bake Off, I found that if you say cookies, people usually think about something the ones that are soft and kind of big. Whereas biscuits give the expectation of a snap sound when you break them up.

So after pondering on that for a while, I think these are definitely golden sesame BISCUITS. But just so you know they are not typical biscuits as well, since there’s no butter, no eggs in them.

純素金黃芝麻餅乾 Vegan Golden Sesame Biscuits (Gluten-free)

Ingredients You Need

So here are the 10 ingredients you need for making these golden sesame biscuits:

  • Oat flour
  • Almond flour
  • Tapioca starch
  • Ground turmeric
  • Salt
  • Baking powder
  • Toasted sesame seeds (I use a mix of black sesame and white sesame seeds)
  • Maple syrup
  • Extra-virgin coconut oil
  • Vanilla extract

If you have been reading my recipes for a while, you’d find most of the ingredients here are quite common in my recipes. I also list a few substitutions in the “Questions You Might Have” section below in case you’re missing 1 or 2 ingredients.

How to Make Vegan Golden Sesame Biscuits

These cookies are very easy to put together, nearly like a ONE-BOWL recipe.

  1. Mix oat flour, almond flour, tapioca starch, ground turmeric, salt, baking powder, and some toasted sesame seeds in a big bowl.
  2. Then add maple syrup, coconut oil, and vanilla extract. Mix until all ingredients are combined.
  3. Use a tablespoon to scoop out a slightly heaping tablespoon of the dough. Repeat to finish the dough.
  4. Roll each individual dough into a round shape. Then dip each cookie dough in the left sesame seeds.
  5. Place the cookie dough onto the baking mat, evenly spaced. Gently flatten each cookie dough with your palm.
  6. Bake them in the preheated oven at 175°C/350°F for 13~16 minutes until they are golden. Then transfer the baking sheet onto a wire rack to cool down completely. Dive in!
純素金黃芝麻餅乾 Vegan Golden Sesame Biscuits (Gluten-free)

How to Store Vegan Golden Sesame Biscuits

Store these biscuits in an air-tight jar or container at room temperature. They should last 1-2 weeks.

Questions You Might Have

I don’t have maple syrup, can I use other syrup?

Yes, you can swap maple syrup with golden syrup, palm syrup, or agave syrup. Basically, any type of vegan syrup should work similarly.

Are there other substitutions for extra-virgin coconut oil?

Yes, you can also use regular cooking coconut oil (deodorized coconut oil) instead. Or if you don’t mind a buttery flavour inside these biscuits, you can also use the same amount of vegan butter, which I’m not a big fan of in this recipe though.

Do I have to use TOASTED sesame seeds?

I’d say using toasted sesame seeds will produce a much better result. The sesame flavour will come out more. I usually just toast my sesame seeds in the oven at 175°C/350° for about 10 minutes.

純素金黃芝麻餅乾 Vegan Golden Sesame Biscuits (Gluten-free)

Final Words

These golden sesame biscuits are just slightly sweet with a crispy, delicate texture. You might not be especially thrilled when you first bite in. But after a few chewing, you will find the toasted sesame flavour very enchanting.

I hope you will love these biscuits as much as I do. Let me know if you have other questions by commenting down below. Happy baking (and eating)! – Nora

More Vegan Recipes:

Vegan Golden Sesame Biscuits (Gluten-free)

Crispy with a gentle toasted sesame flavour, these Vegan Golden Sesame Biscuits are perfect health-ish snacks for any time. They are made with only 10 plant-based ingredients and are gluten-free as well!
Author: Nora Hsu
Prep Time10 minutes
Cook Time15 minutes
Resting Time20 minutes
Total Time45 minutes
Course: Snack
Cuisine: vegan
Keyword: cookies, gluten-free, sesame seeds, veagn
Servings: 4 people

Ingredients

  • 60 g oat flour, (2/3 cup)
  • 60 g almond flour, (~2/3 cup)
  • 50 g tapioca starch, (5 Tbsp)
  • 1/4 tsp ground turmeric
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 4 Tbsp toasted sesame seeds, divided, I use a mix of black sesame and white sesame seeds
  • 45 g maple syrup, (2 Tbsp + 1 tsp)
  • 36 g extra-virgin coconut oil, melted & cooled (3 Tbsp)
  • 1/2 tsp vanilla extract

Instructions

  • Line a baking sheet with baking paper or a baking mat. Preheat the oven to 175°C/350°F.
  • To a mixing bowl, add oat1 flour, almond flour, tapioca starch, ground turmeric, salt, baking powder, and 2 tablespoons of toasted sesame seeds. Use a fork to mix them together.
  • Then add maple syrup, coconut oil, and vanilla extract to the dry mixture. Mix until all ingredients are combined and it turns into cookie dough.
  • Use a tablespoon to scoop out a slightly heaping tablespoon of the dough. Repeat to finish the dough.
  • Roll each cookie dough into a round shape. Then dip each cookie dough in the left 2 tablespoons of sesame seeds.
  • Place the cookie dough onto the baking mat, evenly spaced. Gently flatten each cookie dough with your palm to around 1 cm (or 1/2 inch) thick.
  • Bake them in the oven at 175°C/350°F for 13~16 minutes until they are golden. Then transfer the baking sheet onto a wire rack to cool down completely. Dive in!

Notes

  • *Customization: These cookies are not very sweet. So if you prefer them sweeter, you can add 1~2 tablespoons of golden caster sugar with the dry mixt1ure in step 2.
  • **Measurement: I always recommend using weight as the measurement in baking to achieve the closest results. The US cup measurements are just rough estimates.
  • ***For gluten-sensitive friends: Make sure to check the allergens on the package when you buy the ingredients. Food like oats are usually highly likely produced in the factories where they have other wheat products.
  • Storage: Store these cookies in an air-tight jar or container at room temperature. They should last 1-2 weeks.
Nora
Nora

我是 Nora 葉子,一個從 ED 恢復、熱愛烘焙料理的創作者,2018 年轉變成 Vegan,希望透過分享能讓大家更認識全植物食物的美好。

Hi, I'm Nora, a creative who loves baking, cooking, and sharing. After turning vegan in 2018, I hope to share my joy and wonderful plant-based recipes with the world.

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