tahini blondies

These Gluten-Free Chocolate Chip Tahini Cookie Bars are oil-free, nutty and perfectly sweet. They make the perfect dessert to bring to your next party!

Gluten-Free Chocolate Chip Tahini Cookie Bars

gluten-free all-purpose or all-purpose flour

baking powder

baking soda

salt

tahini

vanilla extract

eggs

maple syrup

chocolate chips

Preheat oven to 350 degrees F. Grease an 8x8 or 9x9 inch baking dish with cooking spray.

Combine the dry ingredients in a bowl and set aside. In another bowl, add the wet ingredients and mix to combine.

Add the dry ingredients into the wet ingredients and whisk until smooth. Fold in the chocolate chips.

Pour the batter into the baking dish. Sprinkle with additional chocolate chips &amp; sea salt (optional).

Bake for 20-25 minutes. Allow to cool for 15-20 minutes, slice into equal-sized pieces and enjoy!

https://www.youtube.com/watch?v=ceE8XrqbVao

These Gluten-Free Tahini Cookie Bars are oil-free, nutty and perfectly sweet. The addition of chocolate chips makes them the perfect dessert to bring to your next party!

Find the full recipe here: https://www.realfoodwithsarah.com/gluten-free-chocolate-chip-tahini-cookie-bars/
Follow me on Instagram: https://www.instagram.com/realfoodwithsarah/

Gluten-Free Tahini Cookie Bars- Real Food with Sarah

Tahini chocolate chip blondies with a secret healthier twist: sweet potatoes! Undetectably vegan and gluten-free, and made in just 1 bowl!

Tahini Sweet Potato Blondies

potatoes

Tbsp melted coconut oil

tsp vanilla extract

Minimalist Baker Gluten-Free Flour Blend*

almond flour ((we

tsp baking powder

tsp sea salt

semi-sweet chocolate chips

To make the sweet potato purée, halve a Japanese sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Measure out 2/3 cup. Remove any excess sweet potato from the bowl and save for another recipe or enjoy as a snack!

Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper.

Return the sweet potato to the mixing bowl and add the maple syrup, tahini, coconut oil, and vanilla extract. Whisk well to combine.

Add the gluten-free flour blend, almond flour, baking powder, and sea salt and stir to combine until no flour pockets remain. Fold in the chocolate chips.

Transfer batter to your parchment-lined baking pan and spread into an even layer using a spoon or rubber spatula.

Bake the blondies on the center rack for 30-35 minutes — they should look golden brown and a toothpick inserted into the center should come out mostly clean. Allow the blondies to cool in the pan for 30 minutes.

Transfer the blondies to a cutting board and slice. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.

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Top 2 tahini blondies recipes from across the web

The most viewed tahini blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tahini Sweet Potato Blondies

The most viewed tahini blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine