October 3, 2018
Paleo Chocolate Chip Tahini Blondies
Paleo chocolate chip tahini blondies that are gooey with nutty, earthy notes and chocolate puddles in every bite. These delicious grain free tahini blondies will be your go-to dessert for parties, or whenever you need something sweet.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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Let me just say that my whole tahini obsession was taken to a new level after I baked these glorious tahini blondies. MY GOODNESS WHERE IS MY TAHINI CROWN. I’m ready to be the tahini queenie.
But in all seriousness, these blondies are one of the best things I’ve baked in quite some time. They had been on my test baking list about 3 months. After finally baking them a few weeks ago, I had no idea why I had waited so long because they’re simply INCREDIBLE. Abra and I now refer to them as the sister of my VERY famous tahini brownies.
Basically let me just say this: if you’re into chocolate chip cookies AND a fudgy blondie, then you MUST bake these. They’re easy and just so happen to be gluten free, grain free, paleo and dairy free. That means that nearly anyone can enjoy these lovely bars.
Everything you’ll need to make tahini blondies
These fudgy, delicious, grain free tahini blondies are so easy to make right in one bowl with nourishing ingredients. Here’s what you’ll need to make them:
- Tahini: I mean obviously. The star of the recipe. I LOVE Soom Tahini because of its amazing consistency. You can get 10% off your order by using the code ‘ambitiouskitchen’ at checkout!
- Coconut sugar: I LOVE using coconut sugar in these bars to give them a nice caramel-like flavor. You can pretty much find coconut sugar everywhere these days.
- Coconut oil: You only need 1/4 cup for the entire recipe and it’s well worth it. It helps give the bar a gooey consistency. Don’t worry though, you won’t be able to taste any coconut in the recipe.
- Eggs: you’ll need 2 eggs to bake up these blondies.
- Almond flour: I love using Bob’s Red Mill almond flour in my recipes because… I LOVE BOB and all the products they create.
- Coconut flour: Incredibly absorbent, low in carbs, slightly sweet and helps to create the perfect consistency for these blondies.
- Chocolate chips: Chocolate chips were really the way to go with this recipe. You can use dairy free chocolate chips if you’d like to keep this recipe dairy free and/or vegan-friendly.
Optional ingredient swaps
As always (and especially for baking) I recommend following the recipe as is for the best results. Here are a few substitutions that I think will work well in these tahini blondies:
- For the tahini: a natural, drippy almond butter, cashew butter or sunflower seed butter should work, but tahini is your best option! Feel free to try my almond butter blondies as an alternative.
- For the coconut sugar: feel free to use brown sugar instead. Learn how to make your own here!
- For the coconut oil: you can also use melted butter or vegan butter in this recipe.
Can I make vegan tahini blondies?
I’m fairly certain that 2 flax eggs will work, but note that I have not yet tested it. Let me know in the comments if you do! Learn how to make flax eggs here.
Amazing tahini blondies in 4 simple steps
- Prep your pan. Start by lining an 8×8 inch pan with parchment paper and spraying it with nonstick cooking spray.
- Mix the wet ingredients. Mix together all of the wet ingredients in a large bowl until nice and smooth.
- Add the dry. Mix in the flours, baking soda & salt until a cookie dough consistency forms, then fold in the chocolate chips.
- Bake & devour. Add the batter to your prepared baking pan and bake until the edges are slightly golden brown. It’s better to undertake slightly for gooey texture! Once they’re done sprinkle with a little fancy sea salt, cool, cut & serve.
Storing & freezing tips
- To store: I’d recommend leaving the tahini blondies on the counter for no more than a day or two, and then storing them covered in the refrigerator. They’re especially delicious straight from the fridge!
- To freeze: allow the blondies to cool completely, then cut them as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
I can’t wait for all of you to make these fabulous bars! They’re delicious served slightly warm and a little gooey… and don’t forget that extra sprinkle of salt on top! SO GOOD.
More paleo dessert recipes you’ll love
- Flourless Paleo Chocolate Almond Butter Cookies
- Almond Flour Chocolate Chip Cookies
- Salted Tahini Caramel Millionaire Bars
- Grain Free Chocolate Chunk Skillet Cookie
- Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars
Get all of our paleo-friendly desserts here!
If you make these tahini blondies be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Paleo Chocolate Chip Tahini Blondies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 16
Paleo chocolate chip tahini blondies that are gooey with nutty, earthy notes and chocolate puddles in every bite. These delicious grain free tahini blondies will be your go-to dessert for parties, or whenever you need something sweet.
Ingredients
- Wet Ingredients:
- 2 eggs
- 1 cup coconut sugar
- 1/2 cup tahini
- 1/4 cup melted and cooled coconut oil
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 1 ½ cups packed fine almond flour
- 1/2 cup coconut flour (not packed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips, dairy free if desired
- Fancy Maldon Salt, for sprinkling on top
Instructions
-
Preheat oven to 350 degrees F. Line a 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray to prevent sticking. Set aside.
-
In a large bowl, mix together the eggs, coconut sugar, tahini, coconut oil and vanilla extract until smooth.
-
Next add the dry ingredients: almond flour, coconut flour, baking soda and salt. Mix until a cookie dough consistency forms, then fold in the chocolate chips.
-
Add batter to the prepared pan and spread evenly. Bake for 18-25 minutes until edges are just slightly golden. We want to slightly underbake these so they stay gooey. Once done baking, immediately sprinkle with Maldon salt; remove blondies from pan after 15 minutes. Cut into 16 bars and serve! Delicious with a scoop of vanilla bean ice cream for a blondie sundae.
Recipe Notes
To make these vegan: Use 2 flax eggs instead of regular eggs. 2 tablespoons flaxseed meal + 6 tablespoons cold water mixed in a small bowl. Place in the fridge for 5 minutes to thicken up. Be sure to also use vegan chocolate chips.
Nutrition
Servings: 16 blondies
Serving size: 1 blondie
Calories: 276kcal
Fat: 18.2g
Saturated fat: 7.3g
Carbohydrates: 27.4g
Fiber: 4.3g
Sugar: 19.5g
Protein: 4.8g
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147 comments
I am TAHINI OBSESSED to a whole other level! These blondies sound like my spirit animal. I have a DF tahini chocolate frosting I’m working on and I’m thinking of baking your blondies then topping with my frosting !!! GAH so excited to make it 🙂
Girl SAME it’s seriously the best. That frosting sounds amazing – let me know how it turns out! 🙂
I am also tahini obsessed and can’t wait to try these! Do you think AP flour could be subbed for almond flour?
Love tahini! I wouldn’t recommend AP flour in here as the consistency will not be the same.
These look good and I’d love to make them for a vegan friend. Only problem is, I’m allergic to coconut. Can I just use olive oil, regular granulated (or brown?) sugar, and more almond flour instead of the coconut products?
You can use vegan butter or olive oil. Brown sugar works great. And instead of coconut flour you can use 1/2 cup gluten free flour or regular flour or oat flour and it should work okay. I can’t guarantee because I’ve only tested them this way.
Excuse me while I drool over here, ha! They’re SO easy too!!
So easy and SO good!!
Cannot get over the gooey texture of these bars…yum!! Cannot wait to try! 🙂
SO gooey! Hope you get a chance to try them 🙂
Hey I don’t have tahini, do you think I’d be able to use almond butter or do they have different consistencies?
Hi! Almond or cashew butter might work – just be sure that you use one that is all natural and “drippy” because tahini is quite oily. Otherwise the consistency might change a bit when they bake.
Tahini is the best in desserts–not so much alone, but I LOVE it with chocolate and fruit! Anyhow, this recipe looks DIVINE and I WANT IT NOW. It’s 10 P.M., so that’s a partially bad sign for me, haha!
I love using it in baking and for sauces & dressings! You’ll have to give these a try soon 🙂
I don’t have tahini and wondering about a sub for tahini in this recipe? Would almond butter work?
Almond or cashew butter might work – just be sure that you use one that is all natural and “drippy” because tahini is quite oily.
Hi! What is a substitute for almond flour? Allergic to nuts!
There is no substitute, I’m sorry! Perhaps 1/2 cup regular gluten free flour instead, but not sure that will work. You could try my tahini brownies instead: https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/
Can I substitute a different flour for the coconut flour?
Sure try packed oat flour!
Can I substitute a different flour for the coconut flour?
Sure try packed oat flour!
YUM. Do these freeze well?
Most likely yes!
YUM. Do these freeze well?
Most likely yes!
Girl. 10 stars. Tahini is magic and so are you 💛
Girl. 10 stars. Tahini is magic and so are you 💛
You made my day. Tahini in everything, please!
These are amazing! You have me on a tahini kick now. Thanks so much.
YES love tahini everything! Try these next 🙂
These were a massive hit!! So gooey and absolutely delicious. No one could believe they were “healthyish”.
These were a massive hit!! So gooey and absolutely delicious. No one could believe they were “healthyish”.
So happy to hear that!!
Amazing as usual!! We’re not fans of the subtle coconut oil flavor so I substituted 1/8 cup avocado oil, 1/8 cup walnut oil. Worked amazing!! The four kids that just devoured them give them a triple thumbs up. Definitely repeating!!
Amazing as usual!! We’re not fans of the subtle coconut oil flavor so I substituted 1/8 cup avocado oil, 1/8 cup walnut oil. Worked amazing!! The four kids that just devoured them give them a triple thumbs up. Definitely repeating!!
Perfect! Great idea with the walnut oil. Glad you guys loved them!
It looks awesome, as always ! I have an obsession with tahini and chocolate… Perfect for the afternoon ! Thank you !
One of my favorite combos! Search “tahini” on my site for some more delicious ones 🙂
Great Brownies! I came home from work to my 14 yr old daughter baking these in the oven! Will be making again!!
Great Brownies! I came home from work to my 14 yr old daughter baking these in the oven! Will be making again!!
These were delicious! I forgot to put the coconut flour in (whoopsie!) but they turned out ok! What would the difference be if I had put it in? Less gooey? Definitely making again!
Whoops! Glad you enjoyed them regardless. With the coconut flour they would bake up a bit more and hold together better (less gooey as well).
Can I use more almond flour instead of the coconut flour? Thanks – love your recipes!
Can I use more almond flour instead of the coconut flour? Thanks – love your recipes!
Unfortunately, no. However I think you could use oat flour instead of coconut flour 🙂
I haven’t baked with tahini until making these. The recipe was super simple to follow (it took less than 10 minutes to throw these together — my favorite type of recipe! I couldn’t wait too long to try them after they came out of the oven. They are AMAZING! I knew they would be since AK always has the BEST recipes. Thanks for making such a yummy, delicious, and “healthy” recipe once again 🙂
I haven’t baked with tahini until making these. The recipe was super simple to follow (it took less than 10 minutes to throw these together — my favorite type of recipe! I couldn’t wait too long to try them after they came out of the oven. They are AMAZING! I knew they would be since AK always has the BEST recipes. Thanks for making such a yummy, delicious, and “healthy” recipe once again 🙂
So glad you found this recipe! I LOVE baking with tahini and this is one of my favs. The perfect treat 🙂
These are the most amazing blondies I have ever made! I use butter flavored coconut oil and it adds so much flavor! Thank you for sharing this recipie!!! You are an incredibly talented lady!
❤Suzanne
So happy to hear that Suzanne!! Thank you for your note 🙂
Monique these were SO GOOD!! I even cut the amount of coconut sugar and chocolate chips in half! Perfectly sweet and chewy and just divine 😀
Perfect! Glad you loved them 🙂
These are crazy delicious. My very first paleo/gluten free baking experience. I was not disappointed. One of my favorite desserts ever!!!
So happy to hear that Kristi! You picked a great one to start with 🙂
These look amazing! My question is about making them in advance – are they ok the day after, and would I keep them on the counter if I make them the day before or …. ? I’m concerned the texture might be less great the next day – anyone have thoughts about this?
They will be delicious the next day (and actually get a bit fudgier!) Feel free to keep them on the counter for a day or two and then put them in the refrigerator if you have leftovers.
your slice looks sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo yum
Haha thank you! They’re delicious.
I love baking with almond flour, coconut flour and coconut sugar! I have been trying out healthier dessert recipes and had all of the ingredients on hand for this recipe. It was the first time I used tahini in a dessert. I must say these are THE BEST blondies I have ever had. They are so quick and easy to make. Even my adult son, who is in to organic healthy eating, gave these an enthusiastic thumbs up. I will be making these again soon, and trying out more of your delicious healthy recipes.
I’m so glad you liked the recipe, Kathy! 🙂
how do you think they’d turn out substituting the coconut sugar with monk fruit sweetener?
I haven’t tried baking with monk fruit sweetener before, but please let me know if you try it! 🙂
These blondies are amazing!!! Probably now my favorite blondie recipe, even compared to traditional recipes with white flour, sugar and butter. Definitely a keeper- thanks!!!
So happy to hear that, Meredith! These are sooo fudgy. Way better than the traditional 😉
these came out LOVELY with swerve’s brown sugar substitute instead of the coconut sugar. 😍🙌🏼 I halved the recipe and baked them in a loaf pan, but now I wish I’d baked all of them so I could freeze a few for later 😋𗀌 thank you for the recipe! I’m on a crazy tahini bender at the moment, so this fit the bill for sure!! (I can’t rate on mobile for some reason, but it gets five stars from me for sure)
Glad that swap worked out in these! You’ll definitely have to make a full batch next time 🙂 Try these tahini recipes next – so good!
Hi Monique!
Did you use the organic or premium tahini from Soom? I’ve never tried it before so I want to make sure I order the correct one.
Thank you!
Hi Kim! The organic & premium should both work just the same. Sometimes generic brands can be more bitter/not as great of taste, texture or quality, so you’ll love Soom!
I was excited to make these after the Tahini Brownies. Made them exactly as the recipe states and they are perfect!
Amazing! Glad you enjoyed 🙂
Looks amazing! When you call for packed almond flour, do you mean packing it how you would measure brown sugar?
Yes, exactly! 🙂
Our faves!!! How do you store these? If they are sealed at room temp how long would they keep?
So glad you love them! They should be fine at room temp for a couple of days and then I’d put them in the fridge or freezer 🙂
These were easy and delicious. For those who must avoid all sugar, do you think this recipe would work using a substitute such as Swerve?
Glad you enjoyed! I don’t bake with sugar substitutes so I’m not sure what amounts would work in here.
Made these tahini blondies last night and they are so good! Thanks for sharing yet good, easy recipe. Will definitely make these again and soon! 🤗
Amazing! Glad you loved them!
I bake/cook AK recipes at least weekly… this is my absolute favorite dessert. So, so good. Thanks, Monique!
Delicious! So happy to hear that!
Amazing texture, flavor, and so easy to put together! a great go-to recipe
Glad you loved them!
I never tried using tahini on a dessert and this recipe totally got me convinced it’s a great idea. The flavor is just amazing! I have served it with strawberries and whipped cream. It was heaven! Go easy with the portions as it is a really filling dessert 😊
Delicious! Tahini is one of my favorite ingredients for desserts 🙂 a great alternative for nut butters, etc!
Amazing! Easy to make and my family was shocked they’re gluten free and quite sweet even with the coconut sugar. Very filling. One square is satisfying for dessert.
So happy everyone loved them!
Is this a particularly chewy recipe? My most important characteristic is chewiness.
They’re soft, slightly chewy and fudgy!
Wow. Closest in taste and texture to the real thing that I’ve found in a paleo recipe. Using tahini in place of other nut or seed butters seems like it might be a game changer.
Absolutely! Glad you enjoyed 🙂
These are so tasty and super easy to make. My toddler devoured them and was quite upset when I wouldn’t let her eat more. We will be making these again.
Aw I’m glad she loved them!!
i bake for my friends a lot, and they all agreed these were my best effort yet!!! i just made them again today and the sentiment was renewed. so chewy, fudgy, flavorful, nutty, and chocolatey!
Amazing! So glad everyone loved them 🙂
THESE ARE INCREDIBLE! Subbed oat flour as I did not have almond flour, and it worked perfectly! They are chewy and delicious. Your recipes never disappoint, Monique! Will definitely be making these for guests!
So happy to hear that! Such a great treat 🙂
These are so delicious! I actually like them best out of the fridge, the cold does wonder for the texture. This recipe was so straight forward and satisfied the craving for something decadent. Oh, I modified the sugar to 1/2 cup and used unsweetened chocolate chips and it still turned out to be very good. Will make again!
I love these straight from the fridge, too! Glad it worked out well with a couple adjustments.
I used bobs red mill egg substitute and these came out incredible! We devoured them, even my anti-vegan daughter and husband who won’t eat treats.
Perfect! I’m glad that worked out well!
Hi! Can I use less coconut sugar and a bit of maple syrup instead?
Yes, I think that would work as long as you are comfortable subbing them!
Loved this website! So easy, delicious and healthy!
I hate this recipe because it was so good that I ate 1/2 the pan all by myself. Seriously fantastic… it was hands down the best dessert I’ve ever had and I’m a dessert connoisseur! Make this now, I promise you won’t regret it! Oh- I also ran out of coconut sugar so I did 1/2 cup coconut sugar, 1/2 cup brown sugar!
Haha they’re too good! Glad you enjoyed 🙂
Ok, Im gonna be honest and say that I was sceptical about your claims regarding this brownie. I mean tahini? C’mon!! I didn’t see how it could possibly work without completely overpowering everything with it’s strong flavour. Well let me tell you…I was so wrong. This brownie is the bomb!! I wasn’t just pleasantly surprised by it’s taste and texture – I was blown away! Thank you so much for sharing this recipe. After whipping up your chicken soup for dinner (which everyone demolished), I then made a batch of these for myself (which I did not share and have hidden…hehehe)
So happy you tried them regardless! Such a great dessert (paired with the soup!)
excellent as written! the tahini is a subtle, unidentifiable taste. yummmm
Glad you enjoyed!
So yummy! Great texture too. I used 3/4 cup maple syrup instead of coconut sugar and came out great
Perfect! Glad you enjoyed!
This was so yummy! I made it for some snow day baking and will absolutely be making it again. It was super easy and tasted fantastic! The tahini adds such good flavor.
Amazing! So happy to hear that 🙂
These are SO good. My mom was craving something with chocolate chips and she is picky when it comes to baked goods. She was shocked to find out that it’s gluten free. There’s something about the tahini and vanilla combo that make these divine!
Amazing! Glad she loved them 🙂
These look so good, but I don’t have tahini on me — can I use almond butter in place of the tahini?
Try my almond butter blondies!
We love tahini desserts and this was delicious! We make your tahini brownies a couple times a month and this was a nice change but just as delicious. Thanks for another great dessert! It’s so exciting to have our kids enjoy healthy and delicious desserts!
So happy to hear that! Such a great treat.
Delicious! Recipes is so easy. Have made them over and over! Love the texture and taste!
So happy you’re a fan, Randi! 🙂
Great texture! If you like tahini, this is a must try.
So happy you’re loving them!
Hands down the best brownie I’ve made! I can’t stop eating them. I have yet to find a recipe from AK that I don’t like.
Aw yay!!! I’m so happy you’re loving them, Kristina!
These blondies are incredible – they’re a staple dessert in my house as well as my parents’ home! They come together so quickly and never disappoint. Pro tip: use the giant size chocolate chips for extra chocolate-y goodness!
I had never baked with tahini before, so I was hesitant to try this recipe, but it is absolutely worth the hype! Beautifully nutty and the chocolate pairs so well with the flavor of the tahini. As someone who is grain free, it’s rare to find a recipe with such great texture, and these blondies did not disappoint! Such a great twist on the classic blondie, I will be making these again and again!
I saw a post of yours recently saying to engage more with content and instantly thought about this recipe and how much my family/ friends have loved it over the years. Can’t believe it took me so long to comment, but I just want you to know I use this recipe all the time! I usually make it with flax eggs and use brown sugar swerve in place of the coconut sugar but I’ve made it the original way too and both are great! Everyone loves these when I bring them to gatherings and my family always asks me to bring ‘those cookie bars’. 😁 Thanks for the recipe!!
Aw I SO appreciate the review, Ruthie! Thanks so much for taking the time to comment 🙂 So glad you love these so much, they’re one of my favs, too!
So good! I made homemade cashew butter (your recipe as well) in place of tahini and used vegan butter instead of coconut oil and they came out perfect! Definitely will make again in the future!
Impressive with the homemade cashew butter!! So happy you loved these, Caroline! 🙂
Amazing!
I love this recipe and have made it now three times… twice with brown sugar and once with coconut. I like the brown sugar much better, even though a cup seems like a lot of sugar, it’s worth it, YUM
I’m so glad!! Thanks for the review 🙂
Wow these are fantastic! Made exactly as it. It’s my first time making a recipe with tahini and it did not disappoint! Love the little hint of salt too.
I made these today for a work party and they were absolutely devoured! (after I had already eaten three…) I can’t say enough good things about the slight nuttiness and texture of these. As usual, knocked it out of the park!
Aw thank you!! SO happy you all loved them. Isn’t the nutty tahini flavor the best??
Hands down the best Blondie recipe ever!! I crave them and recently made them for family and they couldn’t get over it!