Tahini Monster Cookie Bars
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
16 servings
-
Calories
269 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Tahini Monster Cookie Bars
Description
The Tahini Monster Cookie Bars blend wet ingredients like eggs, coconut sugar, tahini, melted coconut oil, and vanilla extract with dry ingredients including almond flour, rolled oats, shredded coconut, baking soda, and salt. The dough is folded with dark chocolate chunks and chocolate candies, then spread evenly in a lined pan. They are baked at 350°F for 20-25 minutes, until just barely golden at the edges to retain a fudgy center. The reserved chocolate chunks and candies top the bars before baking, adding texture and color. Finishing with a sprinkle of Maldon salt enhances the flavor by balancing the sweetness.
The bars are gluten free when using gluten free oats and can be customized by swapping out nut butters or sugars. Their fudgy texture and rich ingredients make them a good option for a satisfying snack or dessert that holds together well for cutting into bars.
These bars should be watched carefully to avoid overbaking, as slightly underbaking keeps the texture soft and chewy. The recipe notes suggest easy customization and include tips for storing and freezing the bars, helping maintain freshness and texture over time.
Ingredients
- Wet Ingredients:
- 2 egg
- 1 cup coconut sugar 154g, or sub brown sugar
- ¾ cup tahini 173g, or sub peanut butter or almond butter
- ¼ cup coconut oil melted and cooled, 56g
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 cup almond flour packed fine, 112g
- ½ cup rolled oats 48g (can use ¾ cup for thicker
- ½ cup unsweetened shredded coconut finely shredded, 43g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For the mix-ins:
- ½ cup dark chocolate chunks 90g, or chocolate chips, dairy free if desired, divided
- ½ cup chocolate candies 100g, divided
- salt Fancy maldon, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line an 9x9 inch pan with parchment paper.
- In a large bowl, mix together eggs, coconut sugar and tahini until smooth and creamy. Next add in the melted and cooled coconut oil and vanilla and mix together again until it is very smooth and well combined. This should take at least 30 seconds to mix until smooth, you do not want any oil separation.
- Add the dry ingredients to the wet ingredients until well combined: almond flour, oats, shredded coconut, baking soda and salt. Finally fold in 1/4 cup of the chocolate chunks/chips and ¼ cup of chocolate candies; you’ll reserve the other half of each for sprinkling on top.
- Add the dough to the prepared pan and evenly spread out with a spatula towards the edges. Sprinkle the top with remaining ¼ cup chocolate chips and ¼ cup chocolate candies. Bake for 20-25 minutes until the edges are BARELY golden brown. The trick with these blondies is to slightly underbaked them so they stay nice and fudgy and gooey. Once done baking, sprinkle with sea salt. Allow blondies to cool for 20 minutes before cutting into so they don’t fall apart. Cut into 16 squares.
Notes
- Use gluten free rolled oats to keep the bars gluten free.
- Slightly underbake the bars to maintain a fudgy, soft texture.
- Freeze the bars for longer storage and thaw before serving.
- Customize by substituting peanut or almond butter for tahini if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 269cal | 13% |
| Carbohydrates | 26.8g | 9% |
| Protein | 4.8g | 10% |
| Fat | 17.4g | 27% |
| Saturated Fat | 7.8g | 39% |
| Fiber | 3.3g | 13% |
| Sugar | 17.7g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
