Chocolate Chip Tahini Cookie Bars

5 from 2 votes

Prep Time10

Cook Time25

Course: Dessert, Snack

Keyword: blondie, bondie bars, chocolate chip, dairy-free, gluten-free, grain-free, tahini

Servings: squares

Calories: 171kcal

2 eggs sub 2 flax eggs, or 1/2 cup applesauce / mashed banana
1 cup tahini, or other nut/seed butter (225 g) just make sure the nut/seed butter is drippy, it shouldn't be super thick like cookie dough
1/2 cup sugar (96 g) brown/coconut sugar works best
1/4 cup maple syrup (84 g)
1/4 cup flour (30 g) gf flours work great, even grain-free, I used cassava flour
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (90 g)

Preheat oven to 350F and line a 9x9 baking dish with parchment (8x8 works too).
In a bowl add tahini, sugar, maple syrup, vanilla extract and eggs until smooth.
Fold in flour, salt, baking soda until smooth. The batter should be thick but spreadable. If yours is too thick, add 1 tbsp water at a time to make it spreadable.
Fold in chocolate chips (save some to sprinkle on top).
Spread evenly in the pan, sprinkle any remaining chocolate chips.
Bake for 20-23 minutes until a knife inserted comes out with a few crumbs attached. Do not overbake for max fudginess.
Cool completely before slicing (slices best after refrigerating overnight) and enjoy!

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.