Go Back
tahini cookie bars

Salted Tahini Chocolate Chip Cookie Bars

Paleo, gluten free, refined sugar free, these bars are studded with dark chocolate and so moist and chewy you'd never believe they were good for you.
Prep Time 5 mins
Cook Time 20 mins
Course Dessert, Snack
Cuisine American
Servings 9 bars

Ingredients
  

  • 2/3 cup tahini, the creamier the better
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup pure maple syrup
  • 1 1/2 cups blanched almond flour
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 cup dark chocolate chunks or chips
  • Flaky salt, for topping

Instructions
 

  • Preheat oven to 350 degrees F.
  • Spray a 8x8 inch square pan and line with parchment paper so you have overhang on two sides. This makes removing the blondies easy as you have handles to grab onto.
  • In a medium bowl, whisk together the vanilla, tahini, and eggs.
  • Add in the maple syrup and whisk to combine.
  • Using a rubber spatula or wooden spoon, add in the flours, baking soda, and salt and stir to combine. Lastly, stir in the chocolate chunks.
  • Spread the mixture into the prepared pan, sprinkle with salt, and bake for 18-24 minutes, or until the center is just slightly soft and the edges start to brown. They may appear a bit underdone, but they will harden as they cool. I like 20 minutes, or so, in my oven.
  • Let cool on rack for 30 minutes, then lift the bars out of the pan. Continue to cool on the rack before slicing into 9-16 bars, depending on the size you want.
  • These will keep at room temperature for 3-5 days.
Keyword bars, chocolate chip, paleo, tahini