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!
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)