Chewy Tahini Chocolate Chip Cookie Bars

These soft and chewy tahini chocolate chip cookie bars are always a hit with my friends and family when I make them. They’re not too sweet and just baked long enough for that irresistible gooey center. The tahini adds a deliciously indulgent flavor but of course, they’re dairy, gluten and refined-sugar free. Serve warm with a side of ice cream or enjoy them plain with a sprinkle of sea salt! 

Chewy Tahini Chocolate Chip Cookie Bars

These soft and chewy tahini chocolate chip cookie bars are always a hit with my friends and family when I make them. They’re not too sweet and just baked long enough for that irresistible gooey center. The tahini adds a deliciously indulgent flavor but of course, they’re dairy, gluten and refined-sugar free. Serve warm with a side of ice cream or enjoy them plain with a sprinkle of sea salt! 

Ingredients
  

Wet ingredients

  • 2 eggs
  • 1 cup coconut sugar
  • 1/2 cup tahini
  • 1/4 coconut oil melted and cooled
  • 2 tsp alcohol free vanilla extract

Dry ingredients

  • 1 1/2 cups packed fine almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp celtic salt
  • 1 cup dairy-free chocolate chips I like the brand Lily’s

Instructions
 

  • Preheat oven to 350F. Line a baking pan with parchment paper (I used an 8×8).
  • In a large bowl, mix together the wet ingredients until combined.
  • Add the dry ingredients, except for the chocolate chips. Mix until the dough forms and then fold in the chocolate chips.
  • Add dough to the parchment-lined pan and use a spatula or a hand to spread it evenly. Bake for 18-22 minutes or until edges are golden. I sprinkled with a bit of sea salt after!
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Chewy Tahini Chocolate Chip Cookie Bars