Category Archives: Snacks

Sesame Tahini Cookies

Sesame Tahini Cookies |

There’s a part of every day where I need stop everything and take a breath or two. It’s usually in the late afternoon when I crave a cup of coffee or tea and just a little something. These cookies are one of my most favorite. I’m all for ooey-gooey cookies with chocolate and cream fillings, but the simplest cookies make me the happiest. Nothing complicated. Just a little button of crunch with a nuttiness from the sesame and tahini.

I’ve actually been making these cookies for years with all butter…and they are delicious. But, in trying to reduce the amount of saturated fat in my diet, I wanted to try substituting tahini for the butter. In comparing a tablespoon of butter to the same amount of tahini, butter has about twelve grams of fat, seven of them are saturated. Tahini has eight grams of fat and just one gram saturated. I’ve made several batches with different combinations of butter and tahini, but I have to say, omitting the butter completely and using all tahini is wonderful! You get a denser cookie that is so satisfying.

So, if it’s about three o’clock and you need to find me, I’ll be sitting in my favorite chair on the deck with a cup of coffee and one or two of these nuggets of happiness.

Sesame Tahini Cookies

3 cups all purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup tahini
1 cup sugar
3 eggs
2 teaspoons pure vanilla extract
1 cup sesame seeds

Preheat your oven to 375 degrees. Prepared baking sheets by lining with parchment.

In a medium bowl, whisk to combine the flour, salt and baking powder. Set aside.

Cream the tahini and sugar in a large bowl for a minute or two. Add the eggs and vanilla and continue to beat until fluffy.

Add the flour mixture in three parts, mixing on low just until combined with each addition.

Scoop the dough using a one tablespoon cookie scoop and drop the ball of dough into your hand. Roll the dough into a bowl of sesame seeds then place on a baking sheet, spacing the cookies about two inches apart.

Bake for 18 to 20 minutes or until the cookie just becomes a bit golden. Remove from baking sheet and cool completely on a rack.

Sesame Tahini Cookies |

Another favorite that goes perfectly with a cup of coffee, Sesame Almond Biscotti Thins

Sesame Almond Biscotti Thins from Taste Love and Nourish

Berry Salsa

Blueberry Strawberry Salsa by Taste Love and Nourish

Last summer, we celebrated the Fourth of July at our home with friends and family. I wanted something different, something fresh. This happened. I just love the balance of sweet, tangy, savory and spicy all in one. Let’s talk about how colorful this is! Perfect for summer parties! I wasn’t sure how a salsa like this would go over with everyone. All I’m going to tell you is…I should have made more. Much more.

Berry Salsa by Taste Love and Nourish

Berry Salsa

1 pint fresh blueberries, divided
1 pint fresh strawberries, hulled and diced
1/2 medium red onion, finely diced
1 large jalapeño, finely diced
1/2 bunch of cilantro, chopped
juice of one medium lime
zest of one medium lime
1 teaspoon honey (or agave for vegan)
2 pinches or so coarse sea salt

Place about half of the blueberries in a small bowl. Using a potato masher, mash them up a bit. Add the remaining ingredients. Toss well and refrigerate. Use within a few hours. Serve with tortilla chips.

Blueberry Strawberry Salsa by Taste Love and Nourish

  • I do not remove the seeds or ribs from the jalapeño because I love spicy food. If you’d rather keep things less spicy, remove them both and dice finely.