I made my small-batch cookie bars with tahini and y’all got to know about it.
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So good, and it was quite a different texture so it’s its own recipe dammit!
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Look at these, they are decadent, nutritious, low in sugar and hit the spot when what you need is that choco tahini combo.
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Please go to the store and invest in some tahini if you don’t have it on hand.
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That said, I won’t judge anybody if you make these with some creamy peanut butter or sunbutter! YUM.
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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