I recently ordered some gram flour (chickpea/garbanzo bean flour) to make I don’t even remember what. But when the package came, I realised I’d somehow ordered four bags of the stuff. So. I had a lot to play around with. I started out making a chocolate chip version of this cookie, which you can still do (just sub out the halva), but I ended up making the halva version over and over again because it is: So. Incredibly. Chewy. You don’t have to use pistachio halva (I’ve also made this with raspberry halva), but those green crunchy bits are a winner.
I grew up eating halva as a sweet treat, but I have a friend who used to spread it on her warm toast in the morning to let it melt and sink into the tiny crevices of the bread. Halva is made from crushed sesame seeds and sugar and is often mixed with something sweet or nuts – coconut, pistachios, walnuts, chocolate, coffee, vanilla bean, etc.
If you don’t live in an area with an abundance of Middle Eastern markets, sometimes you can find halva in the international food section of your grocery store. It is usually housed somewhere between couscous, tahini, and pomegranate molasses (stick some of that in your cart too).
These cookies also freeze beautifully and only take 15-20 min to thaw.
Time: 20 min; Makes: 12 cookies
- 1/2 cup melted coconut oil (cooled off)
- 1/2 cup (110g) coconut sugar
- 1 egg
- 1 1/2 cup (200g) gram/chickpea/garbanzo bean flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 90g pistachio halva
1. Preheat oven to 350.
2. In a medium bowl, mix the coconut sugar, cooled melted coconut oil, and egg together and set aside.
3. In a separate bowl, mix the flour, baking soda, and salt together. Then begin to fold your dry ingredients into the oil-sugar-egg mixture.
4. Once all of those ingredients are fully incorporated, crumble the halva and fold it in.
5. Shape into 12 cookies on a cookie sheet. Bake for 9 minutes.