Desserts · Gluten-free · Holidays · Oil-free · plant based · Snacks

MoFo Day 9: Apricot Halva Cookies

     This retro recipe is inspired by a few things for me.  I wanted to pick a recipe that reminded me of my grandparents.  I picked halva because it is one of my grandpa’s favorite treats and I always thought it was weird as a kid (and it’s also a totally ancient recipe…now that’s retro!).  The only memory I have of it is seeing it in the Joyva package while thinking, “What is that?”.  Only till I became vegan and discovered all the wonderful things you could do with tahini did I realize that sweetening it was genius.

Tahini is just the sesame seed version of peanut butter, right? 😉

So, deciding that I wanted to make a tahini confection, I decided on grain-free cookies.  I took inspiration from a traditional pignoli cookie recipe which is just almond meal, egg and sugar.  When she first started eating a gluten-free diet, my mom requested these cookies at Christmas time.  She isn’t a big fan of sweets, so this came as a surprise to me.  Pignoli cookies have a different character than a regular cookie, though.  They are crispy, chewy, light but full of flavor.  They’re moist too!  Moisture without butter or oil…what a wonder!

     I decided that in order for my cookie to taste like tahini first and foremost, it must be grain-free.  I added some things to the cookie dough for texture and sweetness, but not overly so.  I think this cookie is wonderful as a snack because it satisfies a sweet craving but also offers some nutrition without a ton of processed fats included.  The only fats in this recipe are from seeds (flax and sesame), so it is suitable for those who are allergic to nuts!

I added in a pop of acidity and flavor with chopped dried apricots and apricot jam in the icing.  There’s also a candied apricot on top because, why not?  ;D

Apricot Halva Cookies


Yield: Approx 15 cookies
Free of: Nuts, Gluten, Refined Sugar (excluding icing)



  • 1/3 cup water
  • 1 cup tahini
  • 3 Tb aquafaba (chickpea brine)
  • 5 Tb flax meal
  • 1 tsp vanilla extract/paste
  • 2/3 cup coconut sugar
  • pinch of salt
  • 2 Tb chickpea flour
  • 1/3 cup diced dried apricots, opt.


  • 2 Tb tahini
  • 2 Tb apricot jam (or more tahini)
  • 1 cup vegan powdered sugar (or sweetener of choice; this may change the consistency to be more liquidy, however)
  • 1 Tb aquafaba

Preheat oven to 350 F.

    1. Measure out all liquid ingredients for the cookies in a large mixing bowl.
    2. Whisk together until incorporated.
    3. Add the dry ingredients (except the apricots) and stir with a wooden spoon.
    4. Let the mixture sit for about 3-5 minutes to thicken.
    5. Fold in the dried apricots.
    6. Prepare a baking sheet with a parchment liner (this is a must; they could stick!).
    7. Using a mini ice cream scoop, portion out dollops of batter onto the cookie sheet about an inch apart.  These cookies spread quite thin while cooking.
    8. Pop the cookies into the oven and bake them for about 12 minutes, or until they are golden around the edges.
    9. While your cookies are cooling, prepare your icing: measure out all  ingredients except for sugar in a mixing bowl.
    10. Preferably using a stand or hand mixer, whip until it is incorporated.
    11. Add the powdered sugar and whip until all lumps are dissolved.  If you would like, continue to whip for about 5 minutes and the icing will thicken up a bit.
    12. Ice the cooled cookies and garnish with anything you like! (I rolled dried apricots in sugar! Get funky!)



Mmmm, bite pic!

6 thoughts on “MoFo Day 9: Apricot Halva Cookies

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