Whole Foods recipe page and adapted it slightly. I won't say it's totally healthy, but with sesame seeds, whole wheat pastry flour, and tahini, it's on the verge. I also cut back on the sugar and chocolate chips. And who doesn't need another chocolate chip cookie recipe?
Funny, the site says that serving size is 1 larger cookie or 2 smaller cookies. I don't think so. More like 5-6 of the small ones, and at least 2 of the big ones.
SESAME CHOCOLATE CHIP COOKIES
1/2 cup light brown sugar
8 Tbsp sweet butter, softened
2 Tbsp tahini
2 tso Madagascar pure vanilla extract
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp fine sea salt
3/4 cup dark chocolate chips (mini chips if you're making mini-cookies!)
1/2 cup sesame seeds, toasted and cooled
In large bowl, beat sugar, butter and tahini with electric mixer on medium speed until light and fluffy, about 1 minute. Add egg and vanilla and beat again until combined.
In 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 1/2-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 9x13-inch dish to chill.)
Preheat 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.