Vegan Tahini Halva Cookies
Rich, nutty, and deeply satisfying, these sesame-forward cookies are inspired by the flavors of halva — that crumbly Middle Eastern confection made from tahini and sugar — but baked into a soft, chewy cookie you can make at home. A simple flax egg (just ground flaxseed and water stirred together until it gels) does all the binding work that a conventional egg would, so there's no compromise on texture. Tahini and melted coconut oil team up to create a dough that bakes up with golden edges and a tender, slightly fudgy center. Sesame seeds folded into the dough add a gentle crunch and double down on that toasty, earthy flavor throughout. A sprinkle of flaky sea salt on top before baking is optional but genuinely transformative — it makes every bite taste a little more complex and a little more special. The batch makes 18 cookies, so there's plenty to share, though you may not want to.
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup well-stirred tahini
- ¼ cup coconut oil, melted and cooled
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine salt
- ¼ cup sesame seeds
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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