The great thing about these chewy cookies is that they use wholesome and simple ingredients, while still tasting a lot like Halva, just not as sweet. This recipe uses my beloved sweetener, Silan (date syrup), so you’re getting all kinds of vitamins and minerals while sweetening up these goodies. Rich in protein, a good source of fibre, high in antioxidants and boasting calcium and iron, this mediterranean delicacy may just become one of your faves too!
Halva Cookies (Gluten-Free, Dairy-Free)
By Leora Barak
1 ½ cups almond flour
½ tsp baking powder
1/3 cup good-quality tahini
1/3 cup unsweetened silan (date syrup) or maple syrup
1 tsp vanilla extract
½ cup white, brown or black sesame seeds*
Preheat oven to 350F.
In a round glass bowl, combine all ingredients, except sesame seeds.
Scoop the batter in 1 tsp portion and roll into ball, then roll into sesame seeds.
Place balls onto parchment-lined pan and gently press down with a fork.
Bake for 10-12 minutes and allow to cool completely before enjoying.
* For best nutritional value, I used whole (unhulled) sesame seeds in this recipe. Unhulled sesame seeds, those that retain their brown skin, may be a better option for you especially if you're looking to increase your intake of calcium or iron. Nevertheless, both hulled and unhulled sesame seeds work well in most recipes.