You may not have thought much about it, since it seems like just a condiment, but tahini actually carries a whole lot of substance. The paste is made from ground sesame seeds and has a similar consistency to nut butter. Tahini is a nutritional powerhouse—it’s a great source of fiber, vitamin B6, and iron. It is also packed with phosphorus, copper, and manganese: three nutrients that are incredibly important for bone health. Tahini has been shown to improve heart health as well, and it helps reduce inflammation.

Tahini has an earthy, nutty taste and is delicious drizzled over roasted vegetables or chicken. It can also be stirred into a salad dressing and thinned out with water to achieve the ideal consistency. A good quality tahini has a deep flavor, a silky appearance and can make or break a recipe. Although one could easily assume that tahini should only be included on a savory menu, tahini actually plays an important role in cookie baking!

Helpful tip: you can sub tahini for any nut butter in a baking recipe if you have a nut allergy. Tahini adds a mild yet delightful flavor to cookie dough, and it’s definitely worth experimenting with in your baking recipes. 

The best tahini cookie recipe I’ve tried so far comes from one of my favorite baking websites, Ambitious Kitchen. Her healthy and simple recipe calls for tahini, an egg, coconut sugar, coconut oil, almond flour, coconut flour, and chocolate. Click here to check it out.

Dena Skydell is 24 years old and from the Upper West Side. She is a certified nutritionist, personal trainer, and pre/postnatal specialist. She loves running, baking, and playing with her 6-month-old baby. Dena can be reached at denas441@gmail.com.