Chocolate Chip Tahini Blondies

16 comments

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

5 from 8 votes
Course: Baked goods, Dairy-Free, Gluten-Free
Servings

12

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

NOTES:
Baking for 18-22 minutes will yield more of an under baked texture. If you prefer your bars more cooked through, I suggest baking for 25-30 minutes.

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 9 x 13 baking dish (or 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.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

16 Comments

  1. These are UNREAL.

  2. 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 🙂

  3. Manpreet Kaur

    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).

  4. I used 1 c almond flour and 1 c AP flour and subbed sunflower butter for the tahini and they were AMAZING! Highly recommend

  5. These were divine! So easy and delicious. Thank you for the recipe 🙂

  6. Courtney

    These are so yummy! I cut the recipe in half. Highly recommend.

  7. These are SO good. Huge hit.

  8. These were really good!

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