Ingredient note: Tahini, made of ground sesame seeds, is becoming more and more common in supermarkets across the country but if your local store doesn’t carry it you’ll be sure to find it at a Middle Eastern market.
- 2 cups all-purpose flour
- 1¼ cups light brown sugar, packed
- 1 teaspoon baking soda
- 1 cup raw tahini
- ½ cup egg substitute
- ½ cup honey
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- ½ cup untoasted sesame seeds
Preheat oven to 350ºF.
Combine the first four ingredients together and sift onto a piece of wax paper; set aside.
In an electric mixer bowl, mix tahini and the next five ingredients until combined. Reduce speed to low and gradually add the flour mixture, mixing only until dry ingredients are moistened.
Using a small ice cream scoop, portion out balls of dough (about 1/2- to 3/4-inch), compacting with hands if necessary and place 2-inches apart on ungreased baking sheets and sprinkle with sesame seeds.
Bake 10 to 12 minutes or until golden brown. After cooling in a pan for five minutes, transfer cookies to a wire cooling rack to cool completely.
|Serving Size||1 cookie|
|Total Fat||5 g|
|Sat Fat||0.7 g|