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!
More Tahini Recipes:
Sweet Potato Feta Bowls with Harissa Tahini
Tahini Oatmeal Bars
Maple Tahini Tofu
Chocolate Chip Tahini Blondies
Ingredients
- 1 + 1/2 cups almond flour
- 1/2 cup oat flour
- 2 large eggs, at room temp
- 1/2 cup creamy tahini (sesame paste)
- 3/4 cup coconut sugar
- 1/2 cup softened coconut oil, use refined oil for a neutral taste
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips, I used mini chocolate chips
- Flakey sea salt, to top
Directions
- Preheat your oven to 350 F.
- In a medium sized bowl, pour in your tahini, eggs, sugar, coconut oil and vanilla extract. Whisk for 1-2 minutes until smooth.
- Pour in your almond flour, oat flour, baking soda and salt. Stir together until a dough forms.
- Fold in your chocolate chips and mix well.
- Line a medium baking dish (about 11″ by 7″) with parchment paper. Flatten your dough into the pan and top with extra chocolate.
- Bake for about 18-22 minutes, until the edges are brown and a toothpick comes out clean. If you prefer it more well done, bake for about 25-30 minutes.
- Let it cool for 10-15 minutes. Top with flakey sea salt and slice into 12 bars.
- Store in an airtight container for up to 5 days, or freeze for up to 2 months.
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 🙂