Black Sesame Dragon Fruit Cookies (Vegan)
Kristin Tan
Nutty and sweet Vegan Black Sesame Dragon Fruit Cookies. Perfectly crisp around the edges, with a soft and chewy interior.
Prep Time 10 mins
Cook Time 20 mins
Refrigeration Time 30 mins
Course Dessert, Snack
Cuisine American
- 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
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.
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.
Keyword black sesame, coconut oil, dragon fruit, sweet