Tahini Chocolate Chip Blondies with a dreamy melt-in-your-mouth texture. The rich and nutty flavor of tahini pairs perfectly with the sweet chocolate chips for a deliciously decadent combination. Best yet, you'd never guess these soft and fudgy blondies to be both gluten and dairy free!
Ingredients
- 1 cup tahini I used Soom Foods brand
- ⅔ cup coconut sugar packed
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup super fine almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp salt
- ⅔ cup mini chocolate chips + extra for topping
Instructions
- Preheat the oven to 350F and line a 8”x8” pan with parchment paper.
- To a large mixing bowl, whisk together tahini, coconut sugar, eggs, and vanilla extract until smooth.
- Stir in almond flour, coconut flour, baking soda, and salt until combined.
- Add mini chocolate chips and stir again - batter will be thick.
- Spread dough in an even layer in the parchment-lined 8”x8” pan using a spatula or your hands. Top with extra mini chocolate chips.
- Move to the oven and bake at 350F for 17 - 20 minutes (mine took 18) or until top and edges are nicely browned, edges are browned and pulled away from the sides. Make sure not to over bake so these will stay a fudgy consistency. Let cool for 2 hours before cutting into 9 or 12 squares. Enjoy!
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