Now, Why This Recipe and What Makes It Special?

This recipe came straight from a moment of scrolling on Pinterest, something I do way too often, but it always pays off creatively. I stumbled across a miso peanut butter cookie from Food52 by Kiera Wright-Ruiz, and honestly, it was the look of the cookie that stopped me in my tracks. It was beautiful. The sesame, the chocolate, all of it. So, I thought, “Why can’t gluten-free people have nice things too?” And that was enough to push me into experimenting. I didn’t want to make her version gluten-free; I wanted to make something entirely different that still held onto that visual inspiration. So I went in the almond-flour direction, because I had this gut feeling the nuttiness would be even better. And I was right, the almond flour, the honey, the dark brown sugar, the black sesame seeds, all comes together in a soft cookie that looks incredible and tastes even better. But the real joy for me is knowing that the gluten-free community deserves recipes that feel fun, pretty, and exciting! This cookie does that. It’s cozy, holiday-friendly, kid-friendly, and honestly one of those 30-minute recipes you can whip up on a relaxed afternoon. And because you really do eat with your eyes first, I love that this one delivers before you even take a bite. Of course, these cookies are gluten-free, soy-free and gum-free.

Lessons Learned

A few things stood out to me while developing this. First, the sesame seeds work best when they aren’t dumped in a bowl. Sprinkling ½ teaspoon on a small plate or tray and rolling each dough ball over it gives you much better coverage, and the seeds distribute without clumping. Second, cool your melted butter. If it’s too hot, your dough gets greasy and harder to shape. The dark brown sugar should also be broken up and smooth so it blends evenly into the dough without leaving sweet pockets. When you press the cookies, press gently but, press them. They should spread to about 2–3 inches across and naturally crack around the edges, which I actually think is part of their charm. And because it’s a soft cookie, cooling them fully is important. Let them rest on the baking sheet for about 10 minutes before you move them, and if you’re transferring them by hand, go slow. A little spatula honestly makes the transfer easier.

How to Make It Your Own

This cookie is simple enough that you can customize it without ruining its structure. If you want to lean more into the nuttiness, you can add toasted white sesame seeds or even swirl in a tiny bit of tahini. If you’re a chocolate person, go for mini dark chocolate chips to get a more scattered effect, or swap in chopped dark chocolate for an uneven, rustic look. You can also adjust the sweetness. A touch more honey will make the cookie softer and sweeter, while reducing the honey slightly will give you a firmer bite. If you want a brighter flavor, try adding a tiny pinch of orange zest to the dough. And of course, if you want skip the chocolate chips and keep it sesame-only, it becomes more of a nutty, minimal cookie that goes well with a great cup of tea.

Pro Tip:
Roll the dough balls in sesame seeds before adding the chocolate chips. The seeds stick to the surface better this way, and the chocolate chips won’t fall off as you’re rolling. And when you press the cookies flat, do it slowly, that’s how you keep the cracks pretty and prevent the chocolate chips from popping out. If they do, just press them back in.

Summary Notes:

This is a soft, almond-based cookie with a nutty, toasty flavor from the black sesame seeds and just enough dark chocolate to make each bite interesting. It comes together fast, bakes in 10 minutes, and looks far more impressive than the effort required. Overall, this recipe is approachable, fun, and beautiful.

Tried it? Let us know how it went in the comments below.