1 cup light brown sugar
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons tahini
1 egg
2 teaspoons pure vanilla extract
2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup semi-sweet mini baking chips
1/2 cup sesame seeds, toasted and cooled


In a large bowl, beat sugar, butter and tahini with an electric mixer on medium speed until light and fluffy, about 1 minute. Add egg and vanilla and beat again until combined. In a medium bowl, whisk together flour, baking soda and salt, and then add to sugar mixture and beat until combined. Stir in baking chips and sesame seeds and shape dough into 4 12-inch-long logs, wrapping them individually in wax paper and twisting the ends. Chill until firm, 4 hours or overnight. (To help maintain their shape, arrange the dough logs in a 9×13-inch dish to chill.)

Preheat the oven to 325°F. Slice each log of dough into 12 (for bigger cookies) or 24 (for smaller cookies) coins, arrange on parchment-paper-lined baking sheets about 2 inches apart and bake until golden brown around the edges, 8 to 10 minutes for smaller cookies, 10 to 12 minutes for larger cookies. Let cool and then serve.

Nutritional Info

Per Serving: Serving size: 1 larger cookie or 2 smaller cookies
80 calories (35 from fat)
4g total fat
2g saturated fat
10mg cholesterol
55mg sodium
10g carbohydrates
1 g dietary fiber
6g sugar
1g protein

SmartPoints value : 4