• Anne-Ashley

Healthy Chocolate Chip Tahini Cookie Bars

Updated: Jan 15, 2019

Ohhhhhh myyyyyy goshhhhhh. When I say that I seriously couldn’t keep my hands off of these cookies bars...dead serious. Let’s just say I’m going to be making another batch tomorrow. I was very surprised when I first stumbled upon this recipe because it called for tahini. I’ve used tahini in hummus and other savory dishes but cookie bars?? I’m sold. Bring on the other tanhini desserts. I made this recipe with maple syrup instead of coconut sugar but if you’d like to use coconut sugar than use 1 cup. I tend to stay away from processed sugars and it always turns out great! Maple syrup is my go to for baking! My family is coming in town tomorrow for thanksgiving and I am SO excited to get to spend some quality time with everyone. We will have a week to catch up and gain 50lbs from eating delicious food. I hope that you are getting to spend time with your family as well! Whip up these healthy cookie bars up and surprise your family with something delicious and healthy.



Ingredients:

Wet Ingredients

2 eggs*

3/4 cup maple syrup*

1/2 cup tahini

1/4 cup melted and slightly 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 or carob chips for reflux free version.


Directions:

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, maple syrup, 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 or carob chips

4. Add batter to the prepared pan and spread evenly. Bake for 18-25 minutes until edges are just slightly golden. You slightly want them to be under baked so they stay gooey. Once they are done baking let them cool and then cut into bars.


NOTES:

Eggs substitute- use 2 flax eggs it turns out great

Maple Syrup substitute - 1 cup of coconut sugar instead


Recipe adapted from Ambitious Kitchen


  • @ieatcakeforbreakfast
This site was designed with the
.com
website builder. Create your website today.
Start Now