Favorite Tahini Chocolate Chip Blondies (vegan, paleo, gf, oil-free)
I’m so excited to share maybe my favorite dessert on this blog yet…tahini chocolate chip blondies! I’ve been testing these for awhile and wanted to wait until I launched my new website to share this recipe with you guys. I decided to make a new website that is more functional, pretty, and easier to navigate recipes. It took me a little longer than expected because I’m not a website techie and had to figure out everything by myself. I’ll still be making changes along the way, but for the most part, the website is ready and up and running.
Okay, now back to these blondies! These are what I crave when I want something sweet. I love tahini and chocolate, and when you combine the two, it makes a heavenly dessert! You can tell I love tahini because I can’t live without my chunky tahini cacao granola every morning. I never get sick of it. These tahini chocolate chip blondies are the perfect combination of sweet, nutty, and salty. I love my freezer stash of these because they are so good frozen too! They don’t get super hard in the freezer and I love the texture of it when it’s frozen. These blondies are chewy, delicious, and addicting! Also, they are vegan, gluten-free, oil-free, grain-free, refined sugar free, and paleo. Now it doesn’t get better than that! This is a dessert that you won’t feel guilty about and is filled with all the protein, healthy fats, and fiber. Win! Now make these incredibly easy blondies and thank me later!
Tahini Chocolate Chip Blondies
Ingredients
- 1 1/4 cup blanched almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup coconut sugar
- 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
- 3/4 cup tahini
- 2 tbsp unsweetened almond milk (or any non-dairy milk)
- 1 tsp vanilla extract
- 1/2 cup dairy free chocolate chips
- Flaked sea salt or kosher salt for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a 8×8 pan with parchment paper.
- In a medium mixing bowl, make flax egg by combining the ground flaxseed with the water. Mix and set aside for 5 minutes to thicken.
- Add the coconut sugar, tahini, almond milk, and vanilla to the bowl with the flax mixture. Stir until well combined and smooth. Then add the almond flour, coconut flour, baking soda, and salt. Mix until well combined. Fold in the chocolate chips. Batter will be thick.
- Pour batter into parchment lined pan. Flatten out until it is evenly distributed. Bake for 18-23 minutes (mine took 20). You just want the edges to be golden. Careful not to overbake, you want the inside to stay gooey and soft. Once you take it out of the oven, sprinkle with flaked sea salt or kosher salt. Let it cool in the pan on a wire rack until completely cooled before slicing. Enjoy!
- Store in an airtight container on the counter for 2 days or in the refrigerator for 5 days. Freeze up to a month.
