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Vegan keto Sesame cookies

Vegan Keto Sesame Cookies

Enjoy making these super delicious, crispy Indian-cuisine inspired Vegan Keto Sesame Cookies or Sesame Digestive Cookies this Valentine's Day or anytime you crave something sweet, crunchy and delicious.
5 from 5 votes
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Course: Dessert
Cuisine: American, Indian, Mediterranean
Keyword: Keto cookies, keto sesame cookies, Vegan Keto Sesame cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 30
Calories: 94.5kcal


Vegan Keto Sesame Cookies

  • ¾ Cup Coconut Flour/Whole wheat Flour non-keto
  • ½ Cup Almond Flour
  • ½ Cup Sesame Flour
  • 4-6 tablespoon Swerve
  • ½ cup vegan/grass-fed butter(vegetarian version)
  • 1 tablespoon Cardamom powder
  • ½ teaspoon Baking Soda
  • 4 tablespoon White and black sesame seeds
  • 4 tablespoon Warm almond milk/dairy milk


Step-1: Prep the Ingredients and Make the Sugar-Butter Mixture:

  • Take vegan butter/grass-fed butter at room temperature and add sweetener to it. Mix well till butter and sweetener incorporate well.
  • If not making keto, add jaggery and brown sugar and mix with a spoon or spatula till the butter and sugar mix well. Don't overbeat the butter.
  • Overbeating adds more air and cookies spread on the sheet while baking.

Step-2: Prepare the Cookie Dough

  • Shift all the dry ingredients (flours) with the help of a sieve and transfer the flour mixture into a large bowl.
  • Add sesame seeds at this point.
  • Add flour mixture to the butter mixture and mix gently till it takes the form of a dough.
  • Add warm milk (preferably almond milk or dairy milk) as needed to knead and make the dough soft.
  • Now roll the dough into a shape of a cylinder.
  • Wrap tightly in a plastic cling wrap and refrigerate the dough for at least two hours.

Step-3: Cut the cookies and Bake

  • Preheat the oven to 350F.
  • Cut the cookies into thin disks using a sharp knife.
  • Line the cookie sheet with parchment paper.
  • Place raw cookies on the lined cookie sheet by leaving enough spaces between them.
  • These cookies expand as they cook in the oven.
  • Bake them till the edges are brown. (12-15 minutes and no more than 18 minutes)
  • Allow the cookies to cool down completely, preferably on a wire rack, and store them in an airtight jar.


  • you can add half butter and half coconut oil.
  • Replace whole wheat flour with coconut/almond/sesame flour for Keto version.
  • Sprinkle cookies with black sesame seeds before baking.
  • Add two tablespoon of tahini for a robust sesame flavor.


Calories: 94.5kcal