Black Sesame Maple Date Caramel Filled Vegan Cookies
I’m kind of obsessed with these Black Sesame Maple Date Caramel Filled Vegan Cookies. They look adorable and they taste SO GOOD. The black sesame seeds add a nutty flavour, and beautiful colour. Have you tried baked goods with tahini? If you haven’t, you definitely should! You might be wondering what the difference is between white and black sesame seeds. Black sesame seeds have a deeper nutty flavour. Delicious! So if you like tahini, you should definitely bake these! This is a tender and nutty cookie with a soft and creamy caramelly centre, and a bit of crunch around the edges. How dreamy is that??
The maple caramel soft and creamy centre pairs so beautifully with the black sesame cookie, because nuttiness and sweet caramel flavours helloooo! YUM. These are guaranteed to be a fun new flavour for many to try so they’re perfect for any gathering! These plant based cookies are dairy free and egg free so they’re able to be enjoyed by many!
I looove baking with nut or seed butters because that means that loads of extra nutrients like protein and vitamins are in the baked goods, instead of the cookies just being empty calories with lots of butter and sugar. These Healthier White Chocolate Raspberry Coconut Vegan Cookies are another delicious example of healthy swaps, these cookies have almond flour for extra protein and also cashew butter! To increase the nutritional value of dessert is also why I decided to make date caramel for the cookie filling, and not make traditional caramel with heavy cream and sugar. They are easy swaps that make dessert just a little bit healthier and who doesn’t want that! Because they sure still taste decadent! So go ahead and try these delicious Black Sesame Maple Date Caramel Filled Vegan Cookies! Let me know what you think if you bake these! 🙂
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Black Sesame Maple Date Caramel Filled Vegan Cookies
Equipment
- food processor
Ingredients
Sesame Cookies
- 100 g black sesame seeds (roasted)
- 80 g light brown muscovado sugar
- 30 g white granulated sugar
- ¼ tsp sea salt
- 125 g all purpose flour
- 118 g unsalted (vegan) butter
- 2 tsp pure vanilla extract
- 2-3 tbsp white sesame seeds and black sesame seeds, to roll the cookie dough in
Maple Date Caramel
- 275 g medjool dates, pitted
- splash or two maple syrup, or splash of maple extract
- 1 ½ tsp pure vanilla extract
- 2 tbsp cashew butter
- pinch or two sea salt
- water if needed to get the mixture mixing
Instructions
Maple Date Caramel
- Boil some water and pour over the pitted medjool dates. Let them soak for ten minutes.
- Drain the water. Then add the dates to a high speed blender/food processor and add vanilla extract, cashew butter, pinch or two of sea salt, and a splash of maple syrup or extract. Mix until completely smooth. Add a bit of water if needed to get it mixing. Let cool.
Sesame Cookies
- Add the roasted sesame seeds to your food processor with the sugar and salt. Mix until the oils have released and it becomes a wet mixture that clumps together. This is important otherwise you risk the cookies becoming dry if the oils aren't released from the seeds. Stop and scrape down the sides as needed. Depending on the strength of your food processor this takes roughly between 3-5 minutes.
- Then add butter and vanilla. Mix until it becomes creamy.
- Next you need to add in the flour, and pulse until just combined. Don't overmix otherwise your cookies won't be nice and soft.
- Place the cookie dough in the fridge for about 30 minutes.
- Scoop 18 cookie dough balls.
- Preheat the oven to 175℃ and prepare two baking sheets.
- Form a little well in the cookie with tall sides so you can easily seal the cookie at the top. Spoon about 1 tsp of date caramel into the middle of each cookie dough ball. Then seal them so the caramel doesn't ooze out. I found sometimes it was helpful to take a little bit of the cookie dough balls and form a flat 'lid' to then place on top of the caramel well to seal the cookies.
- Once all the cookies are filled with caramel and sealed, dip them in the white and black sesame seeds. This adds really lovely decoration but also a whole lot of delicious flavour because the seeds roast so nicely as the cookies bake!
- Bake the cookies for approximately 15 minutes depending on your oven. They are done when the edges have set and are a slight golden brown, but don't bake them too long or they'll become a bit crispy!
- Let them cool before tasting as the date caramel can be quite hot.
- I keep leftovers in an airtight container in the fridge because they have dates in them.
- Enjoy!!
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