It couldn’t be easier: with 4 simple ingredients you have a basic dough to which you can add all kinds of flavours. For example, this trio of Asian vegan cookies with matcha, lemon osmanthus and black sesame. Make yourself a large pot of green tea and enjoy the brittle, slightly sweetened cookies with Asian flavours!
The easiest 4-ingredient vegan cookies
For the basic dough of these cookies you need the following:
- Coconut oil
- Caster sugar
Pinch of salt is optional. Or actually not. A little salt provides more depth in sweets. I even put a pinch of salt in my vanilla ice cream. But in the food blog universe, readers are tempted with recipes with few ingredients. So I cheat a little bit…
The preparation method is simple:
- Melt the coconut oil, add margarine, sugar and flour one by one.
- Divide the dough in three, add matcha, osmanthus and sesame and make into rolls.
- Let them rest for an hour or more in the fridge.
- Cut each roll into 10 equal slices.
- Bake for 20 minutes at 160° C and let it cool down on the baking tray.
“The warm cookies are still brittle and fall apart easily. So first let them cool on the baking sheet.”
Vegan cookies with Asian flavourings
Tips for the slightly bitter matcha cookies:
- Use only good quality matcha. That is quite pricey (what I used is relatively cheap but still 18 euros per 100 grams). Alternatively you can add a few drops of pandan leaf extract for a fragrant pandan flavour (available at the Asian grocery store).
Mix the matcha powder with a teaspoon of vanilla extract or water before kneading it through the dough. This way you prevent the dry powder from absorbing too much moisture which results in crumbly, dry cookies.
Tips for the fresh and floral lemon-osmanthus cookies:
- The yellow and fragrant osmanthus flowers are in the tea department of the Asian grocery store.
- These cookies remain fairly pale in colour. For a nice yellow colour, mix a pinch of yellowroot powder with lemon juice and knead this through the dough. You do not taste anything of the yellowroot, but if the colour is not important to you, skip this step.
Before baking the cookies, press a few osmanthus flowers into the cookies for decoration.
Tips for the nutty sesame seed cookies:
- roast the black sesame seeds in a dry pan for a fuller taste.
- Also toast some white sesame seeds. As soon as these change colour, you know that the black ones are also ready.
First crush the sesame in a mortar before you knead it into the dough.
“Of course I chose Asian flavours for this blog. But what do you think about cookies with cocoa and espresso, lavender and vanilla or orange zest with liqueur?”
What to drink with this? Green tea of course! Or pear tea with Chinese almond. Enjoy it!Print
Vegan cookies with osmanthus, matcha and black sesame
These are the easiest cookies you will ever make. With 4 simple ingredients you have a basic dough to which you can add all kinds of flavours. Bake this Asian trio of vegan cookies with matcha, lemon osmanthus and black sesame. Make a large pot of green tea and enjoy the brittle, slightly sweetened cookies with Asian flavours!
- Prep Time: 20 min + 1 hour rest
- Cook Time: 20 min
- Total Time: 40 min (zonder rusttijd)
- Yield: 30 koekjes 1x
- Category: Sweet, Vegan
- Method: Baking
- Cuisine: Asian
For 30 cookies:
- 100 g margarine
- 100 g extra virgin coconut oil
- 100 g white or light brown caster sugar
- 300 g flour
- 1/4 teaspoon fine sea salt, optional
- 1 to 2 tsp matcha of good quality
- 1 tsp vanilla extract
- Grater of 1 lemon
- 5 tsp dried osmanthus flowers
- 1 tsp lemon juice
- 1 finger of yellow tumeric, optional
- 2 tbsp black sesame seeds, divided into two
- 1/4 tsp white sesame seeds
- Pan that fits all ingredients.
- Silicone spatula
- Household foil
- Sushi mat, optional
- Baking paper
- Place the pan (without oil) with the sesame seeds on medium-high heat. Roast for a few minutes until the white sesame seeds are slightly discoloured. Turn off the heat source.
- Grind 1 tbsp of the sesame seeds in a mortar. Place the rest of the sesame seeds on a flat plate.
- Heat the coconut oil in the same pan until it is liquid. Turn off heat source.
- Stir the margarine and salt (if used) into the warm coconut oil.
- Add the sugar to the liquid oil. Mix well.
- Also scoop the flour into the pan. Stir a couple of times with a spatula until the flour is well mixed with the rest.
- Divide the dough in three. Important: Knead the dough only briefly when the seasonings are added. Kneading too long causes gluten formation (= tough cookies)
- Mix matcha powder with vanilla extract or 1 tsp of water. Add this to one part of the dough and mix it.
- Mix lemon juice, turmeric powder (for colour), lemon zest and osmanthus. Add to the second portion of the dough.
- Mix the ground sesame seeds into the last portion of dough.
- Turn each portion of dough into a roll of approximately 15 cm.
- Roll the sesame cookies though roll through the sesame seeds.
- Roll the household foil tightly around the though roll. If necessary, use a sushi mat to make an even roll.
- Place the rolls in the refrigerator for at least an hour to a night.
- Cut 10 slices from each roll. Place them on a baking tray lined with baking paper. Put the baking sheet in the fridge for half an hour if you want cookies with sharp, tight edges.
- Bake the cookies on a preheated oven at 160 °C (with air circulation) for 20 minutes.
- Let the cookies cool first. The brittle cookies will fall apart as long as they are warm.
Keywords: Cookies, Baking, Easy, 4 ingredients, basic, dough, matcha, osmanthus, black sesame, crispy, vegan