(Optional) If you don't already have the "Toasted" sesame seeds, then toast the sesame seeds in a skillet or pan on low medium flame till fragrant and light brown. Keep them aside for later use.
Mix the butter and jaggery powder till everything is completely blended.
Add in the egg and vanilla extract to the above and again mix everything together.
Mix whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice and 2 tablespoon toasted sesame seeds to the wet mixture and swirl everything together to form an even cookie dough.
Add in the chocolate chips and Tahini (sesame seed paste) to the cookie dough and mix again. Put the dough in the fridge for at least 30 minutes to an hour.
Remove the cookie dough from the refrigerator. Line a baking tray with parchment paper. Preheat oven to 375 degree F. Take around 1 – 2 tablespoon of cookie dough in your hands, form a ball and flatten a little. Sprinkle all the cookies with the remaining (1/2 tablespoon) sesame seeds and pat them a little on top. I was able to make 15 cookies with the prepared dough.
Bake the cookies for around 10-12 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine. Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
The Healthy & Soft Sesame Jaggery Chocolate Chip Cookies are now ready to be served warm, or these can also be stored in an air-tight container for around a week.