Beachside Kitchen

Gluten Free

Tahini Collagen Cookie Dough Bars

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Wow. Just wow. I really nailed these. Not to toot my own horn, but TOOT TOOT! 

I was always the kid who made cookies or brownies just so I could most of the batter. And honestly I haven’t changed much from those days. But avoiding salmonella and/or a stomach ache seems like a pretty good idea, so I developed a recipe that gives me all the happy dance wiggles of sneaking bites of cookie dough from the mixing bowl. 

These Tahini Collagen Cookie Dough Bars are incredibly rich and satisfying, while packing a sneaky nutritional punch. Sourcing some quality protein from the collagen peptides (here’s a great article explaining the benefits of collagen), fiber and minerals from the almond flour and tahini, as well as antioxidants from dark chocolate, this is a cookie dough you can feel good about eating!

You can also customizable this recipe based on your food preferences or what you have on hand. For example, you can use any nut/seed butter in place of tahini. And if you don’t have collagen you can swap for more almond flour or even use protein powder (though I haven’t tested with protein powder, fair warning!).

This recipe is paleo, dairy free, and refined sugar free, with no baking required. Pro tip: they’re even better 2nd and 3rd day, if they last that long.

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Tahini Collagen Cookie Dough Bars

Ingredients

For Cookie Dough

  • 1/2 cup tahini
  • 1/2 cup almond flour
  • 1/4 cup maple syrup
  • 1/4 cup collagen peptides
  • 1 tbs coconut oil
  • Pinch of salt
  • 1/3 cup dark chocolate chips

For Chocolate Topping

  • 1 bar signature dark chocolate
  • 1 tsp coconut oil

Instructions

  • Mix together cookie dough ingredients . The dough will be a bit crumbly, but stick together if you roll it into a ball. it feels too dry, add another tbs of coconut oil.
  • Fold in chocolate chips.
  • Line a 8×4 bread pan with parchment paper.
  • Press dough into pan.
  • In a microwave or double boiler, melt together chocolate and coconut oil. Pour the chocolate mixture over the cookie dough.
  • Refrigerate 30 mins or until hardened.
  • Sprinkle with flaky sea salt, slice, and DEVOUR.

Paleo Brownie Cookies

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Okay people…  these treats are to die for.  Oh baby they’re crispy on the outside, gooey fudge on the inside, and perfect way to chill after a long ass day.

I added CBD oil to these, but know that it’s 

I’ve lived with chronic pain for 10+ years and to be real, struggle to manage my stress and anxiety.  Life is too damn short to waste my time stressing so much. So I’ve been trying out CBD as a natural way to mellow my pain and help reduce my anxiety and stress.  You can use any CBD

If CBD ain’t your thing, just exclude the MCT oil, and the recipe still works without it! I used @paleoglutenfreeeats brownie cookie recipe and DAMN, homegirl is a queen in the kitchen!

Let’s get baking this treat!

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Paleo Brownie Cookies

Ingredients

  • 1/2 cup coconut sugar
  • 1 egg
  • 1/2 cup Seeds Of Collaboration tahini
  • 1 tsp vanilla extract
  • 6 ml Santa Cruz Medicinals CBD infused MCT oil
  • 1/2 cup Enjoy Life Foods chocolate chips melted
  • 1/2 cup Bobs Red Mill almond flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup Eating Evolved dark chocolate

Instructions

  • Heat oven to 375
  • In a mixing bowl, combine coconut sugar and egg
  • Add tahini, vanilla extract, and MCT oil
  • Mix in melted chocolate
  • Add dry ingredients
  • Scoop into balls, place on lined baking sheet, and flatten slightly
  • Top with dark chocolate
  • Bake 9-12 minutes
  • Sprinkle with flakey sea salt
  • DEVOUR.

Sweet Potato Toast

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Coming at ya here with whole30 friendly sweet potato toasts! Gosh these are the tastiest and the best substitute for that bread.  The best part is they can be savory or deliciously sweet. You guys can literally pile up any toppings and they will taste amazing. Here’s some fun examples:

  • Almond butter with blueberries and coconut
  • Avocado, everything but the bagel seasoning, and microgreens
  • Banana, pomegranate seeds, and freeze dried raspberries
  • Honey crisp apple slices with coconut and cashew butter

Now let’s start with baking these beauts.

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Sweet Potato Toast

Ingredients

  • 1 Sweet Potato
  • Assorted Ingredients (see above for inspo)

Instructions

  • Heat oven to 425
  • Slice sweet potato into long, ¼ inch thick strips
  • Rub with coconut, olive, or avocado oil
  • Bake for 20-15 minutes, flip at 10 minute mark
  • Top with toppings!

Notes

These are not crispy crunchy toasts like bread. Sorry, that ain’t gonna happen without frying. But these do make a wonderful alternative if you’re keeping it plant based, vegan, and grain free!

Probiotic PB&J Smoothie

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This baby is literally my childhood just blended up into a bomb breakfast smoothie.  If only I got this snack as a kid… definitely more boujee than my white bread pb&j sandies. Not only is it the tastiest treat, but it’s grain free, packed with protein, probiotics, fiber, and healthy fats.  I mean, c’mon! The perfect post- workout drink! Honestly wish I could have this every day.

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Probiotic PB&J Smoothie

Ingredients

  • 1/2 cup frozen berries
  • 1/2 cup frozen raw zucchini
  • 1/2 frozen banana
  • 2 scoops Terra Origin berry probiotic collagen peptides
  • 2 tbs hemp seeds
  • 1 tbs peanut butter you can swap for almond or cashew butter to keep paleo
  • 1/2 cup Califia Farms almond milk

Instructions

  • Blend together in high powered blender (I use a Vitamix). Topped mine off with a drizzle of peanut butter, blueberries, hemp seeds, and Purely Elizabeth grain free banana walnut granola

Tahini Cookie Bars

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I’m just going to go ahead say you need to make these, like now. Even before I describe them or wax poetic about how glorious these tahini cookie bars are. Because they’re that good and you should just believe me.

Still need convincing? I know I like you, with your skeptical mind and discerning palate.

Well I ain’t playin when I say these tahini cookie bars are the fudgiest, chewiest, most perfect dessert you’ll ever make. They taste like fudgy cookie dough (assisted by my tendency to chronically underbake everything), paired with puddles of luscious dark chocolate and just a touch of nuttiness from the tahini.

Plus, these tahini cookie bars are paleo, grain free, gluten free, and refined sugar free, so they’re a treat that for sure sparks joy (I see you Marie Kondo).

I’ve made them for birthdays and dinner parties, work events and devoured a pan to myself over a few days as well. They’re definitely the recipe this community has remade most often. I’d encourage you to give tahini a try, but if that just isn’t your thing, you can always swap the tahini for another nut butter.

Happy feasting my loves!

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Tahini Cookie Bars

Ingredients

  • 2 eggs
  • 1/2 cup Soom Foods tahini (10% off with code “beachsidekitchen”)
  • 3/4 cup coconut sugar
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1 tbsp coconut oil
  • 1/2 tsp baking soda
  • Pinch of salt
  • 3/4 cup chopped dark chocolate (I used @eatingevolved extra dark)
  • Fancy Maldon Salt to sprinkle on top

Instructions

  • Mix together wet ingredients until well incorporated.
  • Then add dry ingredients. It will be thick like cookie dough.
  • Fold in dark chocolate.
  • Spread in lined 8×8 pan.
  • Add a few more chocolate chunks to the top. 
  • Bake at 350 for 18-22 mins until just golden (you want them GOOEY).
  • Top with flaked salt. 
  • Let cool completely, then DEVOUR (pro tip: these are amazing with vanilla ice cream)