Sesame and pistachio butter cookies recipe creates a sophisticated, nutty cookie that combines the earthy warmth of toasted sesame seeds with the subtle richness of pistachio butter. These sesame and pistachio butter cookies are crispy on the edges, tender in the center, and packed with natural nut flavors that make them irresistible. The sesame and pistachio butter cookies recipe delivers a bakery-quality result that impresses family and friends while remaining simple enough for any home baker to execute successfully.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 12 minutes | 27 minutes | 24 cookies | Easy | Middle Eastern |
Table of Contents
Table of Contents
Why This Sesame and Pistachio Butter Cookies Recipe Works
The sesame and pistachio butter cookies recipe succeeds because it balances bold nutty flavors with a tender, satisfying texture that keeps people reaching for more. I developed this sesame and pistachio butter cookies recipe after experimenting with traditional nut butter cookie bases, discovering that combining pistachio and sesame creates a more complex, memorable flavor profile than using either ingredient alone. The butter provides richness and structure, while the toasted sesame seeds add visual appeal and a subtle, warm nuttiness that lingers on the palate.
Home bakers appreciate this sesame and pistachio butter cookies recipe because it requires only basic pantry ingredients and no special equipment beyond a mixing bowl and baking sheet. The dough comes together in minutes, and the baking process is forgiving, making it ideal for beginners and experienced bakers alike. The cookies stay fresh for several days when stored properly, making them perfect for meal prep, lunchbox additions, or entertaining.
The flavor combination in this sesame and pistachio butter cookies recipe appeals to both traditional cookie lovers and those seeking more sophisticated, unexpected taste experiences. The natural oils in pistachio butter create a moist, tender crumb, while sesame seeds contribute a delicate toasted character that elevates the overall complexity. This recipe delivers impressive results that taste far more challenging than the simple ingredient list suggests.
These cookies also work beautifully for various occasions and dietary preferences when prepared with minor adjustments. The sesame and pistachio butter cookies recipe accommodates those seeking naturally flavored treats without artificial additives, since both pistachio and sesame provide authentic taste without requiring vanilla extract or additional flavorings. The recipe achieves that perfect balance between indulgence and wholesome eating.
Sesame and Pistachio Butter Cookies Ingredients
Creating perfect sesame and pistachio butter cookies requires quality ingredients measured accurately for consistent results every time you make this recipe.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Pistachio Butter | 1 cup | Use natural, unsalted pistachio butter without added oils or sugar. Store-bought or homemade both work well. Almond butter can substitute if needed, though the pistachio flavor will be less prominent. |
| Unsalted Butter | 1/2 cup (1 stick) | Softened to room temperature. This creates the tender structure essential for sesame and pistachio butter cookies. |
| Granulated Sugar | 3/4 cup | White sugar provides the right sweetness level. Brown sugar will create darker, chewier cookies if preferred. |
| Egg | 1 large | Room temperature eggs combine more smoothly with the butter mixture. This binds the sesame and pistachio butter cookies dough. |
| Vanilla Extract | 1 teaspoon | Pure vanilla extract enhances the pistachio and sesame flavors. Almond extract (1/2 teaspoon) can replace vanilla for a different dimension. |
| All-Purpose Flour | 1 1/2 cups | All-purpose flour provides the right structure without being too dense. Spoon and level for accuracy. |
| Toasted Sesame Seeds | 1/2 cup | Toasted sesame seeds offer superior flavor compared to raw seeds. Look for them in the Asian foods aisle or toast raw seeds at 350°F for 5 minutes. |
| Baking Powder | 1 teaspoon | Essential for slight rise and lighter texture in sesame and pistachio butter cookies. |
| Sea Salt | 1/2 teaspoon | Sea salt balances sweetness and enhances the nutty flavors throughout these cookies. |
| Chopped Pistachios | 1/4 cup | Garnish for topping before baking. This adds visual appeal and extra pistachio crunch to the sesame and pistachio butter cookies. |
Quality pistachio butter forms the foundation of this sesame and pistachio butter cookies recipe, so selecting a brand with minimal ingredients ensures authentic flavor throughout your batch.
How to Make Sesame and Pistachio Butter Cookies
Making sesame and pistachio butter cookies involves a straightforward mixing process followed by careful baking to achieve the ideal texture. This sesame and pistachio butter cookies recipe yields professional-looking results through simple, sequential steps that even beginning bakers can follow confidently.
Prepare Your Mixing Workspace
- Preheat your oven to 325°F and position a rack in the center for even baking of sesame and pistachio butter cookies.
- Line two baking sheets with parchment paper to prevent sticking and ensure uniform browning.
- Remove pistachio butter from the refrigerator and allow it to reach room temperature for better incorporation into the sesame and pistachio butter cookies dough.
- Soften butter at room temperature for 20 to 30 minutes until you can press your finger through it easily.
Combine Wet Ingredients
- Cream together softened butter and granulated sugar in a large mixing bowl for two minutes until light and fluffy throughout the sesame and pistachio butter cookies mixture.
- Add the room-temperature egg one at a time, beating well after each addition to incorporate thoroughly into the butter mixture for sesame and pistachio butter cookies.
- Stir in vanilla extract and pistachio butter until the mixture becomes smooth and homogeneous, forming the flavorful base for sesame and pistachio butter cookies.
Incorporate Dry Ingredients
- Whisk together flour, toasted sesame seeds, baking powder, and sea salt in a separate bowl before combining into the sesame and pistachio butter cookies wet mixture.
- Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix the sesame and pistachio butter cookies dough.
- Add chopped pistachios to the dough and stir until evenly distributed throughout each batch of sesame and pistachio butter cookies.
Shape and Bake
- Scoop dough into one-tablespoon portions onto the prepared baking sheets, spacing them about two inches apart for sesame and pistachio butter cookies.
- Gently press each cookie with the bottom of a glass to create uniform thickness, ensuring even baking of sesame and pistachio butter cookies.
- Top each cookie with a small pinch of additional toasted sesame seeds for visual appeal before baking the sesame and pistachio butter cookies.
- Bake for 11 to 13 minutes until the edges turn golden brown while the centers remain slightly soft for perfect sesame and pistachio butter cookies texture.
- Cool cookies on the baking sheet for five minutes before transferring to a wire rack to complete the baking process for sesame and pistachio butter cookies.
Chef Tips for Perfect Sesame and Pistachio Butter Cookies
These professional techniques ensure your sesame and pistachio butter cookies recipe delivers consistent, impressive results every single time you bake.
- Toast your own sesame seeds at home if store-bought toasted seeds are unavailable. Spread raw sesame seeds on a baking sheet and toast at 350°F for 5 to 7 minutes, stirring halfway through. This technique intensifies the nutty flavor that makes sesame and pistachio butter cookies so distinctive. Let seeds cool completely before adding to the sesame and pistachio butter cookies dough.
- Use a cookie scoop to portion dough consistently, which ensures every sesame and pistachio butter cookies bakes in approximately the same time. Uniform cookies look more professional and bake evenly across both sheets simultaneously.
- Pull the sesame and pistachio butter cookies from the oven when edges are golden but centers still look slightly underdone. This counterintuitive timing prevents dry cookies, as residual heat continues cooking them while cooling. The sesame and pistachio butter cookies will firm up as they rest on the sheet.
- Store sesame and pistachio butter cookies in an airtight container with a piece of bread to maintain softness. The bread releases moisture that keeps the cookies tender for up to five days without any changes to flavor or texture.
- Bring all ingredients to room temperature before beginning the sesame and pistachio butter cookies recipe. Cold ingredients combine unevenly, potentially resulting in streaky dough and inconsistent baking throughout your batch.
- Add a pinch of ground cardamom or cinnamon to the sesame and pistachio butter cookies dough if you enjoy warm spice notes alongside the nutty profiles. These spices complement both pistachio and sesame beautifully without overpowering the subtle flavors.
Common Sesame and Pistachio Butter Cookies Mistakes to Avoid
Understanding typical pitfalls helps you troubleshoot problems and perfect your sesame and pistachio butter cookies recipe on the first attempt.
- Using Cold Pistachio Butter: This common mistake occurs when pistachio butter straight from the refrigerator resists mixing into the wet ingredients, creating lumpy, separated dough. Fix this by allowing pistachio butter to soften for 30 minutes before adding to sesame and pistachio butter cookies mixture. Alternatively, gently warm the jar under running water or microwave for 15-second intervals until spreadable consistency returns.
- Overmixing the Dough: Excessive mixing develops too much gluten, resulting in dense, tough sesame and pistachio butter cookies rather than tender ones. Fold dry ingredients gently into wet ingredients until just combined, stopping as soon as streaks of flour disappear. Sesame and pistachio butter cookies dough that mixes too much loses its light, crumbly texture.
- Baking at Too High Temperature: Most home ovens run hot, causing sesame and pistachio butter cookies to brown too quickly on the outside while remaining raw inside. Lower your oven temperature by 25°F if your sesame and pistachio butter cookies consistently burn on edges. Use an oven thermometer to verify actual temperature since many ovens vary significantly from their dial settings.
- Skipping the Sesame Seed Toasting Step: Raw sesame seeds taste bland and slightly bitter, dramatically diminishing the sophisticated flavor profile sesame and pistachio butter cookies promises. Always toast sesame seeds before incorporating them into the dough. This single step transforms the entire character of your sesame and pistachio butter cookies recipe.
- Not Allowing Proper Cooling Time: Transferring sesame and pistachio butter cookies to the cooling rack too quickly results in cookies breaking apart since the structure hasn’t set. Wait five minutes on the baking sheet before moving to the cooling rack. This rest period allows sesame and pistachio butter cookies to firm up just enough to maintain their shape during transfer.
- Using Rancid Pistachio Butter: Old pistachio butter develops off-flavors that ruin the delicate taste profile of sesame and pistachio butter cookies. Purchase pistachio butter from stores with good turnover and store in the refrigerator after opening. If pistachio butter smells musty or tastes bitter, replace it before making sesame and pistachio butter cookies.
Best Sesame and Pistachio Butter Cookies Variations and Substitutions
This sesame and pistachio butter cookies recipe adapts beautifully to different flavor preferences and dietary requirements without sacrificing the sophisticated taste that makes these cookies special.
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Pistachio Butter | Almond Butter | Creates a milder, less distinctive nut flavor while maintaining similar texture. The sesame and pistachio butter cookies will taste more like traditional butter cookies with sesame notes. |
| Granulated Sugar | Honey (3/4 cup) | Produces chewier, more caramel-colored sesame and pistachio butter cookies with subtle floral sweetness. Reduce flour by 2 tablespoons since honey adds moisture. |
| All-Purpose Flour | Whole Wheat Pastry Flour | Increases nutty, earthy undertones in sesame and pistachio butter cookies while creating slightly denser texture. Use equal amounts without adjusting other ingredients. |
| Toasted Sesame Seeds | Black Sesame Seeds | Dramatically changes appearance with dramatic visual contrast while introducing slightly earthier, more mineral-like flavor. Sesame and pistachio butter cookies become more striking and sophisticated. |
| Vanilla Extract | Almond Extract (1/2 teaspoon) | Adds deeper almond notes that complement the pistachio beautifully. Use cautiously since almond extract tastes stronger than vanilla in sesame and pistachio butter cookies. |
| Standard Butter | Coconut Oil (1/2 cup) | Creates crispier edges and subtle coconut undertones throughout sesame and pistachio butter cookies. The cookies spread slightly more during baking. |
| Egg | Applesauce (1/4 cup) | Produces vegan sesame and pistachio butter cookies with slightly denser, cake-like texture. Reduce baking powder to 3/4 teaspoon for proper rise. |
| Sea Salt | Fleur de Sel or Maldon Salt | Creates decorative, crunchy crystals on top of sesame and pistachio butter cookies while adding sophisticated briny note. Sprinkle on top before baking rather than mixing into dough. |
Experimenting with these substitutions allows you to create unique variations while maintaining the essential character of sesame and pistachio butter cookies that first drew you to this recipe.
Serving Suggestions for Sesame and Pistachio Butter Cookies
These elegant sesame and pistachio butter cookies pair beautifully with numerous beverages and occasions, elevating your entertaining or personal enjoyment.
Serve sesame and pistachio butter cookies with afternoon tea or coffee for an elevated snack experience that feels special without requiring additional preparation. The nutty flavors complement both hot and cold beverages, making sesame and pistachio butter cookies ideal for breakfast nooks or afternoon gatherings. Present them on a decorative plate alongside sliced fresh fruit for a light, sophisticated dessert course.
Pack sesame and pistachio butter cookies into lunchboxes as a nutritious snack that satisfies sweet cravings while providing substantial nut-based protein. Children and adults alike appreciate sesame and pistachio butter cookies for midday energy boosts, since the natural nut butters provide sustained satisfaction. Individual sesame and pistachio butter cookies pack well in compartmentalized lunch containers without crumbling.
Gift boxes of sesame and pistachio butter cookies make thoughtful presents for friends, colleagues, or holiday gatherings. Layer sesame and pistachio butter cookies in decorative boxes separated by parchment paper for bakery-quality presentation. Handmade sesame and pistachio butter cookies convey personal care and effort more meaningfully than store-bought alternatives.
Serve sesame and pistachio butter cookies alongside Mediterranean-inspired appetizers at dinner parties or casual entertaining. The sesame and pistachio butter cookies complement hummus, fresh vegetables, and cheese platters beautifully, offering unexpected flavor complexity within a simple cookie format.
Storage and Reheating for Sesame and Pistachio Butter Cookies
Proper storage keeps sesame and pistachio butter cookies fresh and delicious for days, making them perfect for meal prep and advance entertaining.
| Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2 to 3 days | Store cooled sesame and pistachio butter cookies in an airtight container at room temperature. Include a slice of bread to maintain softness and prevent drying. Replace bread daily if keeping sesame and pistachio butter cookies longer than 24 hours. |
| Refrigerator | 5 to 7 days | Place sesame and pistachio butter cookies in an airtight container with a damp paper towel folded on the bottom. The moisture keeps sesame and pistachio butter cookies tender throughout the week. Refresh cookies at room temperature for 10 minutes before serving. |
| Freezer | Up to 3 months | Freeze cooled sesame and pistachio butter cookies in a freezer-safe container or bag with parchment between layers. Thaw at room temperature for 30 minutes before serving. Sesame and pistachio butter cookies maintain quality throughout the entire three-month period. |
| Freeze Unbaked Dough | Up to 2 months | Scoop cookie dough into portions and freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 2 to 3 minutes to the baking time. Sesame and pistachio butter cookies baked from frozen dough taste identical to fresh batches. |
| Reheating | 5 minutes | Warm sesame and pistachio butter cookies in a 300°F oven for 5 minutes to refresh and restore softness. This technique revives cookies that have dried slightly, returning them to their optimal tender texture without overbaking. |
These storage methods ensure sesame and pistachio butter cookies maintain optimal texture and flavor throughout their shelf life, making advance preparation completely reliable.
Nutritional Information for Sesame and Pistachio Butter Cookies
Understanding the nutritional content of sesame and pistachio butter cookies helps you incorporate them into balanced meal planning while appreciating their wholesome nut-based composition.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 145 |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 12mg |
| Sodium | 85mg |
| Total Carbohydrates | 14g |
| Dietary Fiber | 2g |
| Sugars | 8g |
| Protein | 4g |
| Vitamin E | 4mg |
| Magnesium | 35mg |
These approximate nutritional values demonstrate that sesame and pistachio butter cookies provide meaningful protein and healthy fats from nuts while maintaining reasonable calorie density for an indulgent treat. The fiber content aids digestive health, making sesame and pistachio butter cookies a more nutritionally complete cookie option compared to refined flour alternatives. The presence of vitamin E and magnesium reflects the antioxidant and mineral benefits of pistachio and sesame seeds throughout your sesame and pistachio butter cookies.
Frequently Asked Questions About Sesame and Pistachio Butter Cookies
Can I Substitute Almond Butter for Pistachio Butter in This Recipe?
Yes, almond butter works as a direct substitution in equal amounts for this sesame and pistachio butter cookies recipe. The resulting cookies will taste milder and more traditionally nutty since almond butter lacks the distinctive pistachio flavor. Your sesame and pistachio butter cookies will still be delicious and retain the same texture, though they will resemble classic nut butter cookies more closely than the original sophisticated version.
How Do I Know When Sesame and Pistachio Butter Cookies Are Fully Baked?
Perfect sesame and pistachio butter cookies have golden-brown edges while centers remain slightly soft and appear underbaked. The cookies continue cooking from residual heat after removal from the oven, ultimately achieving ideal tenderness as they cool. Remove sesame and pistachio butter cookies from the oven at 11 to 13 minutes when edges are distinctly golden but centers still look pale.
Why Are My Sesame and Pistachio Butter Cookies Spreading Too Much?
Cookies spread excessively when butter is too warm or the dough lacks sufficient structure from flour and baking powder. Chill your sesame and pistachio butter cookies dough for 15 minutes before baking if spreading seems excessive. Verify that your baking powder hasn’t expired and that your oven temperature is accurate using an oven thermometer, as these factors cause sesame and pistachio butter cookies to spread unpredictably.
Can I Make Sesame and Pistachio Butter Cookies Dough the Day Before?
Absolutely, sesame and pistachio butter cookies dough keeps beautifully in the refrigerator for up to 24 hours before baking. Store the dough in an airtight container and bring it to room temperature for 15 minutes before scooping. This advance preparation makes sesame and pistachio butter cookies convenient for busy schedules since you can bake fresh cookies with minimal effort whenever desired.
What’s the Best Way to Prevent Sesame and Pistachio Butter Cookies from Drying Out?
Store cooled sesame and pistachio butter cookies in an airtight container with a slice of bread to absorb and redistribute moisture. Replace the bread daily if keeping sesame and pistachio butter cookies longer than two days. Alternatively, include a damp paper towel in the refrigerated container to maintain humidity while keeping sesame and pistachio butter cookies tender throughout the week.
Can I Use Raw Sesame Seeds Instead of Toasted in This Recipe?
Raw sesame seeds will not deliver the sophisticated, nutty flavor that defines this sesame and pistachio butter cookies recipe. Toast raw seeds before adding to achieve the warm, toasted character that makes sesame and pistachio butter cookies distinctive. Toasting dramatically intensifies the flavor and prevents the slightly bitter taste that raw seeds sometimes contribute.
Are Sesame and Pistachio Butter Cookies Suitable for Vegan Diets?
The traditional sesame and pistachio butter cookies recipe contains egg and butter, making it unsuitable for strict vegan diets. You can make vegan sesame and pistachio butter cookies by substituting applesauce for the egg and coconut oil for butter. These substitutions produce cookies with slightly different texture but maintain the essential pistachio and sesame flavors that make this recipe special.
How Long Will Frozen Sesame and Pistachio Butter Cookies Dough Keep?
Frozen sesame and pistachio butter cookies dough maintains quality for up to two months in the freezer. Scoop dough into portions before freezing for convenient baking whenever you want fresh cookies. Bake frozen sesame and pistachio butter cookies dough directly without thawing, adding 2 to 3 minutes to the standard baking time for perfect results.
What Flavors Pair Well with Sesame and Pistachio Butter Cookies?
Sesame and pistachio butter cookies complement warm spices beautifully, including cardamom, cinnamon, and nutmeg. Adding 1/4 teaspoon of ground cardamom to the sesame and pistachio butter cookies dough creates an aromatic, sophisticated flavor profile inspired by Middle Eastern baking traditions. Vanilla, almond extract, and honey also pair naturally with the nutty base of sesame and pistachio butter cookies.
Can I Double This Sesame and Pistachio Butter Cookies Recipe?
Yes, the sesame and pistachio butter cookies recipe doubles easily by multiplying all ingredients by two. Mix the doubled batch in a large bowl and bake in two batches since oven space may be limited. Doubled sesame and pistachio butter cookies bake in the same time as single batches when using two baking sheets positioned in the upper and lower thirds of the oven.
Conclusion
Sesame and pistachio butter cookies recipe delivers bakery-quality results through simple ingredients and straightforward technique that any home baker can master successfully. The sophisticated flavor combination of toasted sesame and creamy pistachio butter creates cookies that taste far more challenging than their basic ingredient list suggests. These sesame and pistachio butter cookies maintain their tender texture for days when stored properly, making them ideal for meal prep, entertaining, or personal enjoyment throughout the week. The natural nut butters provide satisfying protein and healthy fats that elevate sesame and pistachio butter cookies beyond typical dessert territory into genuine wholesome treats. Whether you share them as gifts, pack them in lunchboxes, or serve them at afternoon tea, sesame and pistachio butter cookies will impress everyone who experiences their distinctive nutty flavor and irresistibly tender crumb.
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Expert Resources and Food Safety
For additional food storage guidance, reference the USDA food safety and storage guidelines for comprehensive food preservation information. Consult Academy of Nutrition and Dietetics for detailed nutritional information about specific ingredients used throughout your sesame and pistachio butter cookies recipe.
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Sesame and Pistachio Butter Cookies 2026
Sesame and pistachio butter cookies recipe creates a sophisticated, nutty cookie that combines the earthy warmth of toasted sesame seeds with the subtle richness of pistachio butter.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup Pistachio Butter (Use natural, unsalted pistachio butter without added oils or sugar)
- 1/2 cup (1 stick) Unsalted Butter (Softened to room temperature)
- 3/4 cup Granulated Sugar
- 1 large Egg (Room temperature)
- 1 teaspoon Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Toasted Sesame Seeds
- 1 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1/4 cup Chopped Pistachios (Garnish for topping before baking)
Instructions
- Preheat your oven to 325°F and position a rack in the center for even baking of sesame and pistachio butter cookies.
- Line two baking sheets with parchment paper to prevent sticking and ensure uniform browning.
- Remove pistachio butter from the refrigerator and allow it to reach room temperature for better incorporation into the sesame and pistachio butter cookies dough.
- Soften butter at room temperature for 20 to 30 minutes until you can press your finger through it easily.
- Cream together softened butter and granulated sugar in a large mixing bowl for two minutes until light and fluffy throughout the sesame and pistachio butter cookies mixture.
- Add the room-temperature egg one at a time, beating well after each addition to incorporate thoroughly into the butter mixture for sesame and pistachio butter cookies.
- Stir in vanilla extract and pistachio butter until the mixture becomes smooth and homogeneous, forming the flavorful base for sesame and pistachio butter cookies.
- Whisk together flour, toasted sesame seeds, baking powder, and sea salt in a separate bowl before combining into the sesame and pistachio butter cookies wet mixture.
- Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix the sesame and pistachio butter cookies dough.
- Add chopped pistachios to the dough and stir until evenly distributed throughout each batch of sesame and pistachio butter cookies.
- Scoop dough into one-tablespoon portions onto the prepared baking sheets, spacing them about two inches apart for sesame and pistachio butter cookies.
- Gently press each cookie with the bottom of a glass to create uniform thickness, ensuring even baking of sesame and pistachio butter cookies.
- Top each cookie with a small pinch of additional toasted sesame seeds for visual appeal before baking the sesame and pistachio butter cookies.
- Bake for 11 to 13 minutes until the edges turn golden brown while the centers remain slightly soft for perfect sesame and pistachio butter cookies texture.
- Cool cookies on the baking sheet for five minutes before transferring to a wire rack to complete the baking process for sesame and pistachio butter cookies.
Notes
Store cooled sesame and pistachio butter cookies in an airtight container at room temperature with a slice of bread to maintain softness. Replace bread daily if keeping longer than 24 hours. Warm sesame and pistachio butter cookies in a 300°F oven for 5 minutes to refresh and restore softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 12mg
