Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.

Meanwhile, make your black sesame seed powder by toasting at least ½ cup of black sesame seeds in a dry pan set on medium heat. Stir sesame seeds frequently until the nutty aroma fills the air and the pan begins to smoke a bit. This step took between 5 and 8 minutes. Blend the toasted seeds until fine crumbs.

In a medium bowl, whisk together the flour, black sesame powder, baking soda, baking powder, and salt; set aside.

In a large bowl, mix together the coconut sugar and olive oil. Whisk in the eggs and vanilla extract until combined. Add liquid ingredients to dry and gently mix together. Cover and refrigerate for at least 2 hours.

Preheat oven to 350°F. Scoop dough into balls and roll them smooth. Place on a baking sheet lined with parchment paper. Sprinkle with black sesame seeds.

Bake at 350°F for 5-7 minutes or until cookies are puffy and centers are no longer wet. Allow to cool on the baking sheet before transferring to a cooling rack.

Store cookies in an airtight container at room temperature. Enjoy!