Sesame Oatmeal Cookies
3 / 5 Stars ⭐⭐⭐
Sesame Oatmeal Cookies
3 / 5 Stars ⭐⭐⭐
You don’t expect much from healthy cookies. Let’s be honest: most are either too dry, oddly tasteless, or pretending to be good for you while feeling like a compromise. But these sesame oat cookies changed my mind. They’re crispy yet tender, packed with toasty sesame flavor, and balanced with a hearty oat texture that makes them irresistible.
They’re also lighter than your average cookie no heaps of sugar, no butter overload, no post-snack guilt. You’d never know it, though. All you’ll taste is that home-baked magic: nutty sesame, soft oats, and a cookie that feels like both a treat and a smart choice.
When I Knew This Recipe Was a Keeper
I had a jar of oats, a bag of sesame seeds, and a bit of Greek yogurt. Not exactly a pantry jackpot but enough to experiment with something I’d been craving: a crispy cookie that didn’t wreck my macros.
The dough came together in one bowl. I let it rest (trust me, it’s worth it the oats and sesame seeds work their magic on the texture), then baked them into golden rounds. The first batch had crispy edges, chewy middles. Nutty, balanced, perfectly satisfying without being too much.
By cookie number two, I was sold. This was a recipe I’d make again. And again. And again.
What Makes These Cookies Special
Oats: Provide a hearty base, rich in fiber, and keep it low-carb and wholesome.
Sesame seeds: Add a toasty crunch and healthy fats, boosting flavor and nutrition.
Greek yogurt: Brings moisture and tenderness, keeping the fat low and the taste high.
Optional cinnamon: A hint of cinnamon extract enhances the nutty warmth (optional for variety).
Sea salt: A pinch elevates the natural flavors of the sesame and oats.
How I Serve These
With a dollop of Greek yogurt for a quick snack
As a post-workout treat with a protein shake
In a jar, stacked for a grab-and-go bite
On a plate with fresh fruit and nuts
Just… on their own. Because cookies.
Storage & Freezing
Store cooled cookies in an airtight container for up to 5 days
Freeze unbaked dough balls on a tray, then store in a bag bake straight from frozen at 175°C for 10–12 minutes
Reheat baked cookies in the oven (5 minutes at 150°C) for that fresh-baked chew
(Makes ~10-12 small cookies)
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
You don’t expect much from healthy cookies. Let’s be honest: most are either too dry, oddly tasteless, or pretending to be good for you while feeling like a compromise. But these sesame oat cookies changed my mind. They’re crispy yet tender, packed with toasty sesame flavor, and balanced with a hearty oat texture that makes them irresistible.
They’re also lighter than your average cookie no heaps of sugar, no butter overload, no post-snack guilt. You’d never know it, though. All you’ll taste is that home-baked magic: nutty sesame, soft oats, and a cookie that feels like both a treat and a smart choice.
When I Knew This Recipe Was a Keeper
I had a jar of oats, a bag of sesame seeds, and a bit of Greek yogurt. Not exactly a pantry jackpot but enough to experiment with something I’d been craving: a crispy cookie that didn’t wreck my macros.
The dough came together in one bowl. I let it rest (trust me, it’s worth it the oats and sesame seeds work their magic on the texture), then baked them into golden rounds. The first batch had crispy edges, chewy middles. Nutty, balanced, perfectly satisfying without being too much.
By cookie number two, I was sold. This was a recipe I’d make again. And again. And again.
What Makes These Cookies Special
Oats: Provide a hearty base, rich in fiber, and keep it low-carb and wholesome.
Sesame seeds: Add a toasty crunch and healthy fats, boosting flavor and nutrition.
Greek yogurt: Brings moisture and tenderness, keeping the fat low and the taste high.
Optional cinnamon: A hint of cinnamon extract enhances the nutty warmth (optional for variety).
Sea salt: A pinch elevates the natural flavors of the sesame and oats.
How I Serve These
With a dollop of Greek yogurt for a quick snack
As a post-workout treat with a protein shake
In a jar, stacked for a grab-and-go bite
On a plate with fresh fruit and nuts
Just… on their own. Because cookies.
Storage & Freezing
Store cooled cookies in an airtight container for up to 5 days
Freeze unbaked dough balls on a tray, then store in a bag bake straight from frozen at 175°C for 10–12 minutes
Reheat baked cookies in the oven (5 minutes at 150°C) for that fresh-baked chew
(Makes ~10-12 small cookies)
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
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.
