If you’re team chewy cookie, welcome to the party. And if you firmly believe that all cookies are best when bigger than your face… fire up the oven and make this vegan, grain-free Halva pizookie. Ever heard of a pizookie? It takes everything you love about your favorite cookies and makes it HUGE.
Doesn’t the name itself sound cute? It comes from the combination of ‘pizza’ and ‘cookie.’ Pizza + Cookie = Pizookie!
They’re probably named like that because a pizookie is essentially a mix of both, baked in a skillet and usually served fresh and warm out of the oven. Restaurant-style pizookies usually get topped with ice cream too.
My version of this skillet cookie is made with one of my favorite Middle-Eastern treats- Halva. Fun fact: Halva actually means “sweetness” in Arabic, which is the best way to tell that it’s definitely going to satisfy your sweet tooth.
Halva is made from tahini and is somewhat similar to fudge, but so much better! It’s less sweet and has an almost sandier texture, and is probably on top of everyone’s favorite desserts in the Middle East. Halva’s already delicious on its own, but it tastes even better as a base for your favorite homemade desserts like brownies, ice cream, and of course… pizookies.
If you’re in search of a dessert that tastes oh so delectable but healthy at the same time, then you’re in for a treat because Halva makes this pizookie vegan and grain-free without skimping on taste.
Bring out those cast iron pans and try out this Halva Pizookie recipe!
Author: Micah Siva
2 cups almond flour
3 tbsp ground flax
1 tsp baking soda
1 tsp sea salt
¼ cup tahini
¼ cup coconut oil, melted
½ cup maple syrup
¼ cup non dairy milk
2 tsp vanilla extract
½ cup chopped halva
¼ cup sesame seeds
Preheat the oven to 350F. Generously grease a 9inch cast iron pan with coconut oil.
In a large bowl, combine almond flour, flax, baking soda, and sea salt.
In a medium bowl, whisk tahini, coconut oil, maple syrup, milk, and vanilla. Pour wet into dry ingredients, and stir to combine.
Add halvah and sesame seeds. Transfer to the cast iron pan.
Bake for 25-30 minutes, or until golden.
Serve with vegan ice cream and additional tahini.