These cookies are rich, toasty, and just the right amount of indulgent—swirled with a sticky black sesame caramel and studded with chunks of Tsokolate Lola ceremonial cacao. They’re made with whole food ingredients and naturally sweetened, making them as nourishing as they are satisfying.
Perfect paired with a mug of Black Sesame Tsokolate Hot Chocolate, this recipe brings together the deep, roasted flavour of black sesame with the adaptogenic, grounding energy of our Tsokolate Lola blend. If you love complex, earthy flavours and soft-chewy textures, these are for you.
Ingredients
For the Black Sesame Caramel Swirl
- 70 g (½ cup) black sesame seeds, toasted
- 100 g (approx. ⅓ cup + 1 tbsp) date syrup
- 2 tbsp water
- 2 heaped tsp black sesame paste (made by blending 200g toasted black sesame seeds until smooth)
- 120 mL (½ cup) canned coconut mlik
- 3 tbsp coconut oil
- ¾ tsp fine sea salt
For the Cookie Dough
- 80 mL (⅓ cup + 2 tsp) olive oil or melted coconut oil
- 100 g (½ cup) coconut sugar
- 2 tbsp date syrup
- ½ tsp vanilla extract
- 1 tbsp ground flaxseed
- 3 tbsp water (for flax egg)
- 90 g (¾ cup) chickpea flour
- 45 g (¼ cup + 1 tbsp) tapioca flour
- ½ tsp baking soda
- 45 g (¼ cup + 1 tbsp) tapioca flour
- ¼ tsp fine sea salt
- 140 g (¾ cup) Tsokolate Lola tableya, chopped into chunks
Method
1. Black Sesame Caramel Swirl:
Line a small baking tray with parchment paper or a silicone mat. Set aside.
Using a spice grinder or high-speed blender, grind toasted black sesame seeds into a fine, sandy powder.
In a saucepan, combine date syrup, water, and lemon juice. Heat over medium until the mixture begins to bubble and slightly thicken (around 2–3 minutes).
Lower the heat and whisk in the coconut oil and plant-based milk. The mixture may bubble—this is normal.
Stir in the ground sesame seeds and sea salt until smooth and glossy.
Spread the mixture into a thin layer on your prepared tray. Chill in the fridge or freezer for 2–3 hours, or until firm enough to scoop and gently swirl into the cookie dough.
2. Cookie Dough:
Line one or two baking sheets with parchment or silicone mats.
Make a flax egg by mixing the ground flaxseed with water. Let it sit for 5 minutes to thicken.
In a large bowl, whisk together the olive oil, coconut sugar, date syrup, and vanilla.
Add the flax egg and stir until well combined.
Add the chickpea flour, tapioca flour, baking soda, and salt. Mix until a thick dough forms.
Fold in the chopped Tsokolate Tableya chunks.
Scoop small spoonfuls of the chilled black sesame caramel, gently folding them through the dough to create streaks (not fully mixed).
Spoon the dough onto prepared trays using a cookie scoop or tablespoon. Optionally, top each cookie with a few extra chocolate chunks.
Chill for at least 30 minutes, or overnight for best texture.
3. Baking:
Preheat the oven to 180°C (350°F).
Bake for 10–12 minutes, or until the edges are golden and the centres are just set.
Allow cookies to cool on the tray for 5–10 minutes before transferring to a wire rack.
- You can use a round cookie cutter here to neaten up the edges if they have spread while baking.
4. Storage & Serving:
- These cookies are soft when warm and become chewier as they cool.
- Store in an airtight container for up to 4 days, or freeze for longer shelf life.
Why Black Sesame & Ceremonial Cacao?
Black sesame is prized in many Asian traditions not just for its flavour, but for its health-supportive properties. It’s rich in healthy fats, calcium, magnesium, and antioxidants—and is known to support skin, hair, and hormonal health.
Ceremonial cacao, especially in its pure form as we use in our Tsokolate Tableya, is packed with magnesium, iron, and mood-lifting compounds. It gently energises the body and opens the heart, supporting a calm and focused state of being. When used in rituals—or simply as part of a daily moment of nourishment—cacao can help reconnect you to your body, breath, and intentions.
Together, these ingredients bring depth, function, and comfort to an everyday favourite: the chocolate chip cookie.
Ready to Bake (and Sip)?
These cookies are the kind that disappear fast—especially with a warm mug of Black Sesame Tsokolate in hand. Whether you’re baking for a quiet weekend at home or sharing something special with friends, this recipe offers both comfort and nourishment.
To make them with the highest quality cacao, grab a pack of Tsokolate Lola ceremonial cacao—available here.
Your ritual awaits. 🖤
