Paleo Chocolate Chip Tahini Blondies
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(52)
Ingredients
16 servings
- 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
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Preparation
Step 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.
Step 2
In a large bowl, mix together the eggs, coconut sugar, tahini, coconut oil and vanilla extract until smooth.
Step 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.
Step 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.
Step 5
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