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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.

Paleo chocolate chip tahini blondies on a grey board

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.

grain free tahini blondies in a stack

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

  1. Prep your pan. Start by lining an 8×8 inch pan with parchment paper and spraying it with nonstick cooking spray.
  2. Mix the wet ingredients. Mix together all of the wet ingredients in a large bowl until nice and smooth.
  3. Add the dry. Mix in the flours, baking soda & salt until a cookie dough consistency forms, then fold in the chocolate chips.
  4. 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.

tahini blondie with a bite taken out

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

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

5 from 41 votes
tahini blondie with a bite taken out
Course Bars, Dessert, Gluten Free, Grain Free, Paleo
Cuisine American
Keyword chocolate chip tahini blondies, gluten free tahini blondies, grain free tahini blondies, paleo tahini blondies, 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.


  • 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


  1. 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.
  2. In a large bowl, mix together the eggs, coconut sugar, tahini, coconut oil and vanilla extract until smooth.
  3. 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.
  4. 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.

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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