Old School Middle Eastern Recipes with Some Modern Day Twists

Vegan Pistachio Orange Tahini Cookies

Vegan Pistachio Orange Tahini Cookies

Pistachio, orange, tahini: that’s a nice amount of flavor in one cookie! On top of that, it’s vegan! But there’s a secret ingredient that makes this cookie extra creamy and flavored: halva, a flaky tahini dessert. I’m a sucker for any sesame confection. I love Japanese black sesame mochi, tahini brownies, and truly appreciate the amount of tahini in our Nana’s hummus recipe.

Hebel & Co‘s halva really does the trick for this recipe! When I learned about Hebel’s halva, I knew I would be hooked. I’ve had some exposure to this sesame confection from my family, but I’ve never tried halva that was also flaky, creamy, and airy. We used their pistachio halva for this recipe, but I think chocolate would be great, too!

Hebel & Co Halva

If you don’t have halva available when you try this recipe, don’t worry! You can add more tahini to make sure you get a full sesame flavor in every bite.

Vegan Pistachio Orange Tahini Cookie Ft. Halva

Prep Time 1 hr 20 mins
Cook Time 12 mins
Course cookie, Dessert
Servings 12 cookies

Ingredients
  

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp finely ground sea salt
  • 1/2 cup sugar*
  • 1 tbsp brown sugar*
  • 1/2 cup + 2 tbsp coconut oil melted
  • 2 tsp orange zest
  • 1 1/2 tbsp olive oil
  • 2 tbsp orange juice
  • 1 1/2 tsp apple cider vinegar
  • 2 tbsp oat milk or nut milk
  • 1/2 tsp vanilla extract
  • 1 tsp tahini*
  • 1/4 cup chopped Hebel & Co pistachio halva*
  • 1/4 cup toasted pistachios chopped

Instructions
 

  • Sift all the dry ingredients into medium bowl and whisk (flour, baking powder, baking soda, salt)
  • In a separate bowl, add sugar, brown sugar, melted coconut oil, orange zest, olive oil, orange juice, apple cider vinegar, oat or nut milk, vanilla extract and tahini. Whisk ingredients together
  • Add wet ingredients, halva, and chopped pistachios to the dry mix, and combine using wooden spoon. Make sure all wet mixture is thoroughly incorporated into dry ingredients
  • Refrigerate batter for at least an hour
  • Heat oven to 375 F
  • Prepare a cookie sheet and cover with parchment paper for the cookie dough
  • Using an ice cream scooper, form the dough into balls. You will need to pack the dough tightly together. It is best to pack the dough in the scooper leaving the bottom of the cookie flat and only domed at the top
  • Bake in the middle oven rack for 10-12 minutes

Notes

* If you do not have halva, increase sugar to 3/4 cup, brown sugar to 2 tbsp, and tahini to 3 tbsp.
Keyword halva, halvah, pistachio, tahini, vegan



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