Nutty and sweet Vegan Black Sesame Dragon Fruit Cookies. Perfectly crisp around the edges, with a soft and chewy interior.
More cookie recipes to try:
- Vegan Taucu Chocolate Chip Cookies
- Nian Gao Stuffed Coconut Cookies (Vegan)
- Melt-In-Your-Mouth Green Pea Cookies (Vegan)
- Vegan Brown “Butter” Almond Chocolate Chip Cookies
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Black Sesame Dragon Fruit Cookies (Vegan)
Nutty and sweet Vegan Black Sesame Dragon Fruit Cookies. Perfectly crisp around the edges, with a soft and chewy interior.
Ingredients
- 35 g white sugar
- 60 g brown sugar
- ¼ tsp salt
- 40 ml coconut oil or other neutral oil of choice
- 30 ml plant milk (I used soy milk)
- 100 g all-purpose flour
- ¼ tsp baking soda
- 1½ tbsp pink pitaya powder
- 1½ tbsp black sesame powder
Instructions
- In a medium bowl, whisk the wet ingredients together. Sift in the flour and baking soda, then fold to combine until there are no more pockets of flour.
- Divide the dough into two equal parts, fold in pink pitaya powder in one and black sesame powder into the other part. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Using a spoon, alternate filling an ice cream scoop with black and pink dough to create a marbled look. Arrange on the lined baking sheet.
- Bake for 18-20 minutes, until the edges are golden brown.
- Let cookies firm up on the tray for a few minutes before transferring to a wire rack to cool. Serve while still warm.
Notes
Keep Black Sesame Dragon Fruit Cookies in an air-tight container at room temperature for up to 5 days. Refrigerate or freeze to store longer.
Recipe adapted from Tasty.
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