Dark Chocolate & Pistachio Halva Cookies

Adapted from “I’ll Bring Dessert” by Benjamina Ebuehi

Yields 10-12 cookies

• 125g unsalted vegan butter at room temp (this one is my go-to)

• 75g coconut or cane sugar (I prefer coconut as it’s less sweet)

• 90g maple syrup

• 1 flaxseed egg (1 Tablespoon flaxseed meal mixed with 2 Tablespoons water in a small bowl)

• Zest of 1 lemon

• 200g all purpose flour

• 30g cacao powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 100g dark vegan chocolate, roughly chopped

• 100g pistachio halva, cut into chunks

• 1 teaspoon lemon zest infused finishing salt (I use this one, and I put it on everything!)

Mix together the butter, sugar, and maple syrup in a bowl. Whip together until creamy. Add in the flaxseed egg and lemon zest till just combined.

In a separate medium-sized bowl mix together all of the dry ingredients.

Pour the dry ingredients slowly into the wet ingredient bowl, mixing to incorporate. Stir in the dark chocolate and halva. Cover the bowl with a clean dish towel or plastic wrap and refrigerate for at least 2 hours, overnight is even better.

When you’re ready for the bake-off, preheat your oven to 350 degrees F. Divide your dough into 10-12 chunks. Roll each chunk into a ball shape (or use a cookie scoop) and place on a sheet tray lined with parchment paper.

Sprinkle a bit of the lemon infused salt on top. Bake the cookies for 10-12 minutes. For me, a perfect cookie is baked when the edges are slightly crispy and the center is nice and gooey. Allow to cool on a cooling rack for 5 minutes before enjoying! 🤍