Sesame Oatmeal Cookies
3 / 5 Stars ⭐⭐⭐
Sesame Oatmeal Cookies
3 / 5 Stars ⭐⭐⭐
🍪 Sugar-Free Sesame Oatmeal Cookies
There’s something about a warm cookie that instantly feels like a treat. That moment when you bite into the crispy edges, the chewy center gives way, and the nutty sesame crunch paired with a subtle sourdough tang dances on your palate — it’s cozy, satisfying, and just right.
If you’re like me and try to avoid overly processed sweets, store-bought cookies often fall short. They’re usually too dry, too sugary, or leave that artificial aftertaste. That’s why I started making these.
This recipe is my answer to the cookie craving — a naturally-flavored oatmeal cookie with crispy edges, chewy centers, and real flavor, all without added sugar. No artificial sweeteners in excess. No heavy guilt. Just a way to use that extra sourdough starter and turn it into something deeply delicious.
These have become my “always on hand” cookie. I’ll bake a batch to enjoy with tea, share with friends, or freeze for a quick treat. They taste like the kind of cookie you shouldn’t be able to whip up on a whim — but somehow, you can.
💡 Want to Customize It?
Try mixing in chopped nuts, a handful of dried cranberries (unsweetened), or a dash of nutmeg. Add a sprinkle of sea salt on top before baking for a savory twist. You can even play with flavor by incorporating a pinch of cardamom for warmth or a drizzle of sugar-free cocoa powder for a chocolatey kick.
🍴 How I Serve These
• With a dollop of Greek yogurt for a protein-packed snack
• Paired with a cup of tea for a cozy break
• In a lunchbox with fruit for a balanced bite
• Straight off the cooling rack — because resistance is futile
🧊 Storage & Freezing
Store cooled cookies in an airtight container for up to 5 days
Freeze baked cookies on a tray, then transfer to a bag — reheat at 175°C for 5 minutes
Refrigerate dough for up to 2 days before baking for fresher flavor
🧂 Ingredients:
113 g softened unsalted butter (room temperature)
38 g stevia granules (4:1 ratio, replaces 150 g sugar)
1 egg (±50 g without shell)
4 g vanilla extract
160 g rolled oats (fine or regular)
120 g all-purpose flour (or whole wheat if preferred)
50 g sesame seeds
2 g ground cinnamon (optional)
3 g sea salt
3 g baking soda
👩🍳 Instructions
Preheat your oven to 175°C (top and bottom heat). Line a baking sheet with parchment paper.
Mix the dry ingredients in a bowl: oats, flour, sesame seeds, cinnamon, salt, and baking soda.
n a separate bowl:
Cream the butter with a mixer or whisk.
Add the stevia granules, mix for 1–2 minutes until fluffy.
Add egg, vanilla extract, and sourdough starter. Stir
🍪 Sugar-Free Sesame Oatmeal Cookies
There’s something about a warm cookie that instantly feels like a treat. That moment when you bite into the crispy edges, the chewy center gives way, and the nutty sesame crunch paired with a subtle sourdough tang dances on your palate — it’s cozy, satisfying, and just right.
If you’re like me and try to avoid overly processed sweets, store-bought cookies often fall short. They’re usually too dry, too sugary, or leave that artificial aftertaste. That’s why I started making these.
This recipe is my answer to the cookie craving — a naturally-flavored oatmeal cookie with crispy edges, chewy centers, and real flavor, all without added sugar. No artificial sweeteners in excess. No heavy guilt. Just a way to use that extra sourdough starter and turn it into something deeply delicious.
These have become my “always on hand” cookie. I’ll bake a batch to enjoy with tea, share with friends, or freeze for a quick treat. They taste like the kind of cookie you shouldn’t be able to whip up on a whim — but somehow, you can.
💡 Want to Customize It?
Try mixing in chopped nuts, a handful of dried cranberries (unsweetened), or a dash of nutmeg. Add a sprinkle of sea salt on top before baking for a savory twist. You can even play with flavor by incorporating a pinch of cardamom for warmth or a drizzle of sugar-free cocoa powder for a chocolatey kick.
🍴 How I Serve These
• With a dollop of Greek yogurt for a protein-packed snack
• Paired with a cup of tea for a cozy break
• In a lunchbox with fruit for a balanced bite
• Straight off the cooling rack — because resistance is futile
🧊 Storage & Freezing
Store cooled cookies in an airtight container for up to 5 days
Freeze baked cookies on a tray, then transfer to a bag — reheat at 175°C for 5 minutes
Refrigerate dough for up to 2 days before baking for fresher flavor
🧂 Ingredients:
113 g softened unsalted butter (room temperature)
38 g stevia granules (4:1 ratio, replaces 150 g sugar)
1 egg (±50 g without shell)
4 g vanilla extract
160 g rolled oats (fine or regular)
120 g all-purpose flour (or whole wheat if preferred)
50 g sesame seeds
2 g ground cinnamon (optional)
3 g sea salt
3 g baking soda
👩🍳 Instructions
Preheat your oven to 175°C (top and bottom heat). Line a baking sheet with parchment paper.
Mix the dry ingredients in a bowl: oats, flour, sesame seeds, cinnamon, salt, and baking soda.
n a separate bowl:
Cream the butter with a mixer or whisk.
Add the stevia granules, mix for 1–2 minutes until fluffy.
Add egg, vanilla extract, and sourdough starter. Stir
| Ingredient | Amount |
|---|
Butter | 113 g |
Stevia (4:1) | 38 g |
Egg | 70 ml |
Oats | 160 g |
Flour | 120 g |
Sesame Seeds | 50 g |
Cinnamon | 2 g |
Salt | 3 g |
Baking Soda | 3 g |
Dry: 376 gWet: 183 ml
🍪 Sugar-Free Sesame Oatmeal Cookies with Sourdough Starter (Crispy, Chewy & Naturally Flavored)
There’s something about a warm cookie that instantly feels like a treat. That moment when you bite into the crispy edges, the chewy center unfolds, the sesame seeds add a nutty crunch, and that subtle sourdough tang lingers on your palate — it’s cozy, satisfying, and just right.
If you’re like me and try to avoid overly processed sweets, store-bought cookies often fall short. They’re usually too dry, too sugary, or leave that artificial aftertaste. That’s precisely why I started baking these.
This recipe is my answer to the cookie craving — a naturally-flavored oatmeal cookie with crispy edges, chewy centers, and real taste, all without added sugar. No artificial overload. No heavy guilt. Just a way to use that extra sourdough starter and turn it into something deeply delicious.
These have become my “always on hand” cookie. I’ll bake a batch to enjoy with tea, share with friends, or freeze for a quick indulgence. They taste like the kind of cookie you shouldn’t be able to whip up on a whim — but somehow, you can.
💡 Want to Customize It?
Try mixing in chopped nuts, a handful of dried cranberries (unsweetened), or a dash of nutmeg. Add a sprinkle of sea salt on top before baking for a savory twist. You can even play with flavor by incorporating a pinch of cardamom for warmth or a drizzle of sugar-free cocoa powder for a chocolatey kick.
📝 More About Sugar-Free Sesame Oatmeal Cookies
These naturally-flavored cookies are a total game changer for anyone who wants crispy, chewy, versatile treats — without the need for commercial sugar, processed additives, or artificial flavoring. Instead, they lean into the quiet magic of sourdough starter: the discard you usually toss, now transformed into something indulgent and unexpectedly complex.
The starter adds a subtle tang and depth of flavor you just don’t get from ordinary cookies. Rolled oats bring a hearty chew, while sesame seeds provide a nutty crunch, and a bit of stevia keeps it sweet without the calories. The result? A cookie that tastes homemade, nourishing, and just real.
Whether you’re pairing them with tea, sharing them with friends, or stashing a few for late-night snacks — these cookies fit into every kind of day. And the best part? They’re easier on the system, quick to whip up, and made with ingredients you likely already have.
⚠️ Common Mistakes to Avoid
Using inactive starter: Ensure your sourdough starter is no more than a few days old and hasn’t been sitting out too long. If it smells overly sour or off, skip it — your cookies will taste off.
Overmixing the dough: Stir just until combined. Overworking it can make the cookies tough instead of chewy.
Too much stevia: These cookies work best with a balanced sweetness. Too much stevia can leave a bitter aftertaste — stick to 38 g.
Skipping resting time (optional, but worth it): Letting the dough rest for 10 minutes helps the oats hydrate and improves texture.
Overbaking: These cookies are meant to be soft in the center. Remove them when the edges are golden and the middle still looks slightly underdone — they’ll firm up as they cool.
💡 Extra Tips for Cookie Magic
Want them richer? Add a teaspoon of coconut oil to enhance the nutty flavor.
Need it egg-free? Sub in a flax egg — the texture stays chewy.
Flavor boost? Stir in a pinch of nutmeg, cinnamon, or sugar-free cocoa powder for a kick.
Add crunch: Toss in chopped nuts, a few sesame seeds on top, or a sprinkle of oats before baking.
Make it a treat: Pair with a smear of almond butter or a piece of dark chocolate (85%+) for a filling snack.
🥡 Storage & Make-Ahead Tips
These cookies store well in an airtight container for 5 days at room temp, or up to 10 days in the fridge.
Want to freeze? Portion the raw dough into balls, freeze on a tray, then store in a bag or container. Bake straight from frozen — just add 1–2 extra minutes to the bake time.
Or, freeze baked cookies and reheat them gently in the oven at 175°C for 5 minutes for that just-baked feel.
Once you’ve made these cookies a few times, you won’t need a recipe anymore — just your starter, a bowl, and a craving.
