Chocolate Chip Tahini Blondies

Tahini is a sesame seed paste that has become increasingly popular in the past few years. Its versatility allows you to use it anywhere from dipping your apple slices into, spreading on toast or eating as an ice cream sundae topping. Tahini also lends itself well to baking because of its neutral flavor and ability to bind ingredients together without being too sweet or overpowering The tahini-chocolate chip blondie recipe calls for oats, almond butter, cacao powder, maple syrup and vanilla extract for flavor. The key ingredient here is tahini which gives these bars rich texture but no added sugar

These chocolate chip cookies are made with tahini and sweetened with maple syrup. They’re topped with a generous amount of chocolate chips, making them perfect for any occasion!

These ooey chocolate chip tahini blondies will brighten anyone’s day. They’re deliciously nutty, chock-full of chocolate, and really simple to prepare!


Blondies with Chocolate Chips and Tahini

You know how much I adore tahini. I’m a sucker for a decent cookie bar. And, of course, I am a chocoholic. And since we can all agree that more is more when it comes to baked products, why not cram all of that excellent things into a highly irresistible, slightly nutty, oh-so-gooey blondie? These chocolate chip tahini blondies are everything I’ve ever wanted in a dessert.


I meannnnnnnnnnnnnnnnnnnnnnnn TAKE A LOOK AT THAT STOCK. We’re all pals here, and I have to admit… I practically finished the whole pan by myself. I won’t hold it against you if you do the same.


Tahini Blondies Ingredients

These tahini blondies are quick and easy to make with just ten ingredients! If you don’t have any whole wheat pastry flour, you can always use regular whole wheat flour or all-purpose flour instead!

  • Butter
  • Tahini
  • Brown Sugar is a kind of sugar that is used
  • Sugar Granules
  • Eggs
  • Extract of Vanilla
  • Soda (baking)
  • Pastry Flour (Whole Wheat)
  • Chocolate (dark)


What exactly is tahini?

Tahini is a sesame seed paste that is very creamy. In a nutshell, it’s like peanut butter, except prepared with sesame seeds rather of peanuts. Tahini is a popular Middle Eastern condiment that has lately gained popularity in the United States. It’s great in hummus, cookies, salad dressings, and other dishes. It’s popular in a variety of savory dishes, but you’re going to find out how fantastic it is in sweets. It’s also dairy-free, despite its impossibly creamy smoothness.

Because we used butter, these cookie bars aren’t dairy-free or vegan. Vegans, I apologize.

Visit these tahini chocolate chip cookies for more information on tahini.


Peanut Butter vs. Tahini

The benefits of tahini over peanut butter or other nut butters are that 1) it’s not overwhelming and 2) it’s nut-free, so it’s a wonderful substitution if you have a peanut allergy. Don’t get me wrong, I like peanut butter, but you know that when you prepare a dish with it, the primary taste is going to be peanut butter. Yes, we like peanut butter, but there is such a thing as too much of a good thing. Tahini has a nutty flavor, but it’s otherwise unremarkable. As a result, you get a lot of intricacy without much differentiation.


What is the best way to create the ideal cookie bar?

The secret to making these tahini blondies is to underbake them. No one like a dry cookie, and I can assure you that no one enjoys a dry blondie. Because blondies are simply cookies in bar form, you should use the same techniques and tactics you would for a cookie recipe!

I’ve divided it into three categories: don’ts, don’ts, and don’ts.

  1. Don’t overmix: this will result in a tough blondie with a messed-up texture.
  2. Don’t overbake: This is by far the most important point to remember. Remember that baked goods continue to bake as they cool, so take them out of the oven when they’re still slightly underdone in the centre to keep them gooey and avoid drying out.
  3. Don’t skimp on the chocolate chips: This is equally vital, but I don’t believe I need to tell you how much chocolate chips to put in these bars.


I hope these Tahini Chocolate Chip Blondies help you get through this Wednesday.



This Wednesday has just become a whole lot better thanks to gooey chocolate chip tahini blondies. These tahini cookie bars are deliciously nutty and really simple to create.

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 1 x 8 x 8 pan yield
  • Blondies is a category of desserts.
  • Baked method
  • Cuisine: tahini
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 1 x 8 x 8 pan yield
  • Blondies is a category of desserts.
  • Baked method
  • Cuisine: tahini



  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 1 x 8 x 8 pan yield
  • Blondies is a category of desserts.
  • Baked method
  • Cuisine: tahini


  • 1/4 cup melted salted butter
  • a third of a cup of tahini
  • 3/4 cup packed light brown sugar
  • a quarter cup of granulated sugar
  • 1 big room-temperature egg
  • vanilla extract (two tablespoons)
  • a half teaspoon of salt
  • a quarter teaspoon of baking soda
  • 1 cup whole wheat pastry flour (really, 1 cup whole wheat pastry flour!) It alleviates the nuttiness*)
  • 6 ounces dark chocolate chunks or chips (or 1 cup chocolate chunks or chips)


  1. Preheat the oven to 350 degrees Fahrenheit and line an 8 × 8 baking sheet with parchment paper. Remove from the equation.
  2. Cream butter, tahini, and both sugars in a standing mixer equipped with a paddle attachment until frothy, approximately 2 minutes. Beat in the egg, salt, and vanilla essence for another 2 minutes.
  3. Mix in the baking soda and flour until everything is well mixed. Toss in the chopped chocolate and mix well.
  4. Transfer the dough to the prepared pan and evenly distribute it. Preheat oven to 350°F and bake for 30 minutes. They’ll seem puffy and underbaked at first, but as they cool, they’ll continue to cook. Allow 10 minutes for the biscuit to cool on the baking sheet before moving to a cooling rack.
  5. Serve with a pinch of sea salt on top.


If you don’t want to use whole wheat pastry flour, use 1 cup + 3 tablespoons all-purpose flour instead.



“Tahini blondies bon appétit” is a recipe that features chocolate chips, tahini, and honey. It’s a delicious treat for the whole family. Reference: tahini blondies bon appétit.

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