I made my small-batch cookie bars with tahini and y’all got to know about it.
So good, and it was quite a different texture so it’s its own recipe dammit!
Look at these, they are decadent, nutritious, low in sugar and hit the spot when what you need is that choco tahini combo.
Please go to the store and invest in some tahini if you don’t have it on hand.
That said, I won’t judge anybody if you make these with some creamy peanut butter or sunbutter! YUM.
Let me know what you think!
Small-batch Tahini Cookie Bars
Servings: 8 bars
Calories: 130kcal
Equipment
- Standard loaf pan or similar
Ingredients
- 1 flax egg sub 1 egg beaten, or 3 tbsp mashed banana
- 1/4 cup tahini (64 g) sub other drippy nut/seed butter
- 1/4 cup sugar (48 g)
- 1/4 tsp vanilla extract
- 1/2 cup flour (60 g) gf all purpose if desired
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup chocolate chips (45 g) more to sprinkle tops
Instructions
- Preheat oven to 350F and line a standard loaf pan with parchment.
- In a medium bowl blend flax/egg, tahini, sugar, vanilla extract.
- In a small bowl whisk together flour, salt, baking soda.
- Add dry into wet and combine via folding (don't overmix). If the batter is too dry stir in some water/milk 1 tsp at a time.
- Fold in chocolate chips.
- Pour into your baking pan and bake 20 minutes until the edges pull from the sides and cookie bars are slightly golden.
- Cool completely, slice and enjoy!
Notes
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
Nutrition
Serving: 1 bar | Calories: 130kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 77mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 18IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg