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Vegan Pistachio Orange Tahini Cookie Ft. Halva

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


  • 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


  • 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


* 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