In a medium mixing bowl, combine the brown sugar, tahini, and toasted sesame oil, stirring well until all lumps are dissolved.

Add the agave syrup, vanilla and egg, to the bowl and stir until smooth.

Add the whole wheat pastry flour, rice flour, baking powder, baking soda, and salt. Stir until dry ingredients are thoroughly incorporated.

Chill dough in refrigerator for 1 hour.

Preheat oven to 375ºF and line two baking sheets with parchment paper.

Place the sesame seeds in a small bowl. Mix to combine the colors evenly.

Dab some vegetable oil on the palms of your hands, then roll the cookie dough into 1 Tbsp. balls, then roll them in the sesame seeds.

Press the cookies onto the cookie sheets, flattening slightly. Bake for 10 minutes, or until lightly browned. Cool on cookie sheets for 2 minutes, then move to cooling racks.