In an attempt to make a healthy(er) cookie, I adjusted a recipe I found in a Spanish cookbook (De Complete Spaanse Keuken.) I added baking powder which changed the structure, substituted half of the flour for whole wheat flour, used water instead of beer and cane sugar instead of caster sugar.
This cookie has a nice crunch and is not overly sweet but flavorful because of the anise and whole wheat. A great company for a cup of thee or coffee.
Anise is good for digestion and by using olive oil instead of butter there are no saturated fats. The sesame seeds and whole wheat flour both contribute their own part and even though I did use cane sugar in here, you can try it with honey as well.