JUMP TO RECIPE
Tahini Halva Cookies taste like buttery shortbread cookies with added depth and richness from the tahini and silan. We adapted Mamaleh’s incredible Tahini Cookies to reduce the amount of refined sugar. Betcha can’t have just one!
Tahini Halva Cookies
Preheat the oven to 350F and spray a baking sheet with non-stick spray.
Whisk flour, baking powder, and Kosher salt in a medium bowl.
In a large bowl, using a hand-held mixer, beat butter, sugar, silan date syrup, tahini, and vanilla extract until fluffy, about 3 minutes.
In batches of 2, add dry ingredients to the tahini mixture until fully combined. Dough will be slightly sticky.
Scoop out heaping tablespoons of dough and roll into bowls. Place about 2” apart on the baking sheet. Bake cookies for 12 minutes, or until golden brown, rotating sheets halfway through. Let cool on baking sheets to firm, then remove and let cool on a baking rack.
Dietary Preferences: Soy-Free, Vegetarian, Kosher
Seasonality: Winter, Spring, Summer, Fall