If you love the sweet & salty combo, you’re going to LOVE these chocolate chip tahini blondies! They’re gluten and dairy-free, and have a subtle hint of tahini with pools of melted chocolate chips in each bite.
These bars have that perfect under baked blondie texture, and are such a delicious treat for when your sweet tooth hits.
Last year I shared a recipe for Tahini Oatmeal Bars that so many of you guys loved. They’re similar to these bars, but are made with rolled oats and olive oil instead.
When testing this recipe, I wanted the texture to resemble blondies more than an oatmeal bar.
These tahini blondies have that perfect fudginess to them, with a delicious nutty flavor from the tahini.
What you’ll need to make tahini blondies
Tahini: the star of the show, tahini (or sesame paste), is basically just ground up sesame seeds. It’s delicious in baked goods, but also as a sauce for salads or proteins
Almond flour: almond flour is a staple in my kitchen when creating gluten-free recipes. It’s a light, flour alternative that results in fluffy baked goods. I always keep it stocked in my pantry
Oat flour: oat flour is another pantry staple of mine. I always prefer a pre made oat flour because its super fine, but blending your own from rolled oats is always an easy option!
Coconut sugar: I love sweetening my desserts with coconut sugar for the caramel-like flavor it provides, but brown sugar would be a great alternative
Coconut oil: refined coconut oil is my go-to for baking. It has almost no smell or taste, compared to virgin coconut oil which has a rich coconut flavor. Either one would work well, but your bars may taste more like coconut if you use a virgin oil
Eggs: the eggs help hold these bars together, while providing a bit of that fudgy texture. I haven’t tested a flax egg substitute, but let me know if you try it out!
Chocolate chips: mini chocolate chips are my go-to with these bars, but any type of chocolate would work
Top your bars with flakey sea salt, and pop them in the toaster for a couple of minutes to warm up before eating- trust me!
These bars are going to a be a staple in your house, and I can’t wait to hear what you think!
These are delicious, however every time I make this recipe, it comes out different. I’ve made it over a dozen times and have had a different result each time. What could the issue be? My fiancé is allergic to nuts so I sub 1 3/4 cup only oat for the 1 1/2 & 1/2 cups of oat & almond, as you suggested in a previous comment. I always measure the flour by putting it into the cup, not the cup into the bag. The sugar is fresh, the oil is correct and these are always very oily so I can’t imagine that’s the issue. Eggs are the right size, etc etc etc. the only thing I might use that you don’t is the brand of tahini. I use a high quality brand from israel because it’s the only one my Israeli fiancé will buy & eat. But perhaps it’s a higher concentration of tahini than what’s available in the states? What could I do to make them less dry? I’ve tried baking them for the lesser amount of time, and they’re still always some degree of sandy with no structural integrity. Please help! I love these so much when they’re good!
These are UNREAL.
YAY! Thank you ❤️❤️
So excited to try another one of your INCREDIBLE recipes! Thank you for posting! Would I be able to sub the almond flour for more oat flour? Or another type of flour? Thanks in advance!
Hey Bina, you’re so sweet! I think oat flour may work, but I would suggest using 1 3/4 cup total instead of 2 full cups since almond flour is a little lighter than more other flours. Let me know if you try it 🙂
This was delicious! Made this post-lunch, in between work meetings and the entire process of making this was easy, required minimal dish washing and made for a delicious dessert.
My husband and I ate half of the batch while waiting for it to cool down. These bars resemble the taste of chocolate chip cookies but definitely not as sweet (which is a nice change). The tahini is subtle and not overpowering at all. (Side note: I finished my third tahini jar in the past few weeks because of Gal’s recipes!) The soft fudgey center is the best.
Thank you for this recipe (and for my new appreciation for tahini).
So happy to hear that Manpreet! I always appreciate your reviews ❤️
I used 1 c almond flour and 1 c AP flour and subbed sunflower butter for the tahini and they were AMAZING! Highly recommend
Yay! I’m so glad the substitutes worked out ❤️
These were divine! So easy and delicious. Thank you for the recipe 🙂
Thanks Kendall! So glad you tried them ❤️
These are so yummy! I cut the recipe in half. Highly recommend.
So happy you enjoyed them, Courtney!
These are SO good. Huge hit.
These were really good!
Thank you, Devora!