Go Back
–+ servings
Print Recipe
5 from 6 votes

Small-batch Tahini Cookie Bars

Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: chocolate, chocolate chip, cookie bars, easy recipes, gluten-free, low sugar, plant-based, small-batch, tahini, vegan
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