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  • Writer's pictureHila

Halvah Cookies

Mix something sweet with tahini (honey, sugar or date syrup), and you'll get halvah flavor. Nuts, seeds and spices are often flavor halvah, so we added sweet dukkah blend to these halvah-inspired cookies. If you don't have sweet dukkah blend in hand, coarsely ground a mix of nuts, seeds and spices from your pantry (spices like cardamom and cinnamon would work best here). The square-shape of these cookies is a nod to the traditional halvah, usually eaten in small cubes.

Makes 40 cookies


  • 2.5 cups (350 gr) whole wheat four /other flour

  • 1½ teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup (100 gr) sugar

  • 1 cup (240 gr) raw tahini

  • 1 cup (140 gr) date molasses/honey/maple

  • 3/4 cup (150 gr) olive oil

  • 3 Tablespoon (30 gr) sweettahini's sweet dukkah blend or other blend of nuts, seeds and spices.


  1. Lined a baking sheet with parchment paper, and preheat oven to 340°F.

  2. In a mixer bowl with hook attachment, add flour, baking powder, sugar and salt. Lightly blend.

  3. Pour in tahini, honey, and oil, and blend at low speed until all ingredients are well combined. Stop the mixer and make sure to blend in all dry ingredients that have settled on the bottom and the sides of the bowl. Work it in as needed, until a soft and a bit greasy dough comes together.

  4. Divide dough into 2 parts. Place each between two sheets of parchment paper and roll out thin, about 1/4 of an inch.

  5. Remove the top paper, and sprinkle dough with half of the dukkah blend. Cover with the paper and gently roll again to press blend onto the surface.

  6. Using a knife or a roller, slice rolled dough into about 2" squares. Repeat steps 4-5 with the other dough ball.

  7. Using a spatula or a turner, transfer each square into a parchment lined baking sheet, leaving about 3/4-inch space between the cookies.

  8. Bake 10-12 minutes. DO NOT OVERBAKE! cookies should be pale and soft, let them sit on the sheet to cool and harden before removing them to a plate.

  9. Store in an airtight container for about a week. It also freezes well. Keep inside sealed bag or a container while defrosting.

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