Double Sesame Cookies

Double Sesame Cookies

These simple macrobiotic cookies use white sesame seeds and black sesame seeds! Crispy, tasty, and addictive, just like crackers!!


100 g
Ground white sesame seeds
1 tablespoon
Ground black roasted sesame seeds
2 tablespoons
a small amount
Beet sugar (or regular sugar)
2 tablespoons
Vegetable oil
2 tablespoons
Soy milk
2 tablespoons


1. Mix the flour, white sesame seeds, black sesame seeds, salt, and beet sugar (or regular sugar) into a bowl. Stir it up.
2. Add the vegetable oil. Blend the oil into the dry ingredients using your hands until everything is thoroughly mixed and becomes smooth (without any lumps).
3. Add the soy milk and mix until the dough comes together. If it doesn't, try adding a bit more soy milk.
4. Thinly roll the dough out using a rolling pin. Slice it into desired shapes and sizes with a dough scraper. Arrange on a baking tray.
5. Preheat oven to 170℃ and bake for 25-30 minutes until slightly browned.
6. When done, remove from the oven and let them cool. When they're slightly cooled, break the sticks along the cuts using your hands.

Story Behind this Recipe

I found a recipe for black sesame stick cookies on a recipe book for cookies and biscuits. Here's my variation of it using white sesame seeds.