• ¼ cup all-natural tahini
  • 2 tbsp unsalted butter, softened
  • ¼ cup packed light brown sugar
  • 1 egg
  • 1 vanilla pod bean
  • 2½ tbsp flour
  • 1 tsp baking powder
  • ⅓ cup dark chocolate chips
  • Sesame seeds, to sprinkle
  • Sea salt, to sprinkle



  • Preheat the oven to 190 degrees C. Line a baking trey with parchment paper.
  • In a small bowl combine the flour and baking powder.
  • In another bowl, beat tahini and butter on medium speed. Add the brown sugar and beat well, until fluffy.
    Add the egg and vanilla and beat until combined.
  • Add the flour mixture to the wet ingredients and mix only until well combined. Finally, stir in the chocolate chips with a spatula.
  • Make 6 scoops of dough on the cookie sheet, and sprinkle each cookie with sesame seeds and sea salt. Bake for 9-12 minutes, until the edges start to brown.
  • Let cool on sheet pan for 10 minutes before lifting.
  • Serve with milk or at tea time.

Read the recipe on FoodHallOnline.com HERE