Tahini Halva Black & White Cookies

April 18, 2023

Tahini Halva Black & White Cookies

I guess I’m on a tahini kick, but these TAHINI HALVA BLACK & WHITE COOKIES are my Hanukkah favorite! They are a delicious, chewy, nutty, and unique dessert that is sure to impress 🍪🍪🍪
Course Dessert


  • 1/2 cup coconut oil melted
  • 3/4 cup brown sugar or muscovado sugar if paleo
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 flax eggs or 1 egg + 1 egg yolk at room temperature
  • 1/2 cup tahini
  • 1/2 tablespoon 🍯
  • 1 1/4 cup @bobsredmill Gluten Free 1-1 Flour Blend or Paleo Flour Blend
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For Rolling:

  • ¼ cup sesame seeds

For topping

  • 3.5 oz. @eatingevolved paleo 70% dark chocolate bar chopped


  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • Whisk together the flour, baking soda, and salt in a bowl and set aside.
  • With an electric mixer, mix the melted coconut oil and sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, tahini and honey until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Roll cookies into tablespoon sized balls, then roll in sesame seeds (only if you’d like). Place on baking sheet and bake for 9-11 minutes or until cookies begin to turn barely golden brown on the edges. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
  • Once cookies have cooled off a bit, melt the chocolate in a medium saucepan over low heat. Stir constantly until chocolate melts, then transfer to a small bowl. Dip each cookie halfway into chocolate, then place onto parchment or wax paper. The chocolate should set up within 30 minutes, but if you want to speed up the process, just place the baking sheet in the fridge for about 5 minutes. Cookies will keep for 3-5 days if stored in an airtight container.