These paleo chocolate chip tahini blondies are rich, gooey, and packed with nutty tahini flavor plus melty pockets of dark chocolate. They’re made in one bowl with grain-free flours, making them an easy, crowd-pleasing dessert for parties or anytime a sweet craving hits.

Why You’ll Love This Recipe

• One-bowl batter with simple steps and minimal cleanup
• Gooey, fudgy blondie texture with crisp, golden edges
• Tahini adds a deep, earthy, slightly savory balance to the sweetness
• Grain free and naturally gluten free with almond flour and coconut flour
• Easy to customize with mix-ins, toppings, and flavor twists
• Great for make-ahead desserts and simple portioning into bars

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet ingredients:

• 2 large eggs
• 1 cup coconut sugar
• 1/2 cup tahini
• 1/4 cup coconut oil, melted and cooled
• 2 teaspoons vanilla extract

Dry ingredients:

• 1 1/2 cups fine blanched almond flour, packed
• 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)

For topping:

• Maldon-style flaky sea salt, for sprinkling

Directions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy lifting. Lightly coat the parchment and sides with nonstick spray.
2. In a large bowl, whisk the eggs until blended. Add the coconut sugar, tahini, melted coconut oil, and vanilla extract. Mix until smooth and glossy.
3. Add the almond flour, coconut flour, baking soda, and salt. Stir until the mixture becomes thick and resembles cookie dough.
4. Fold in the chocolate chips until evenly distributed.
5. Spoon the batter into the prepared pan and spread into an even layer, smoothing the top.
6. Bake for 18 to 25 minutes, until the edges look set and lightly golden while the center is still slightly soft. For the best gooey texture, avoid overbaking.
7. Immediately sprinkle flaky sea salt over the top while warm.
8. Let the blondies cool in the pan for about 15 minutes, then lift out using the parchment overhang. Slice into 16 bars and serve.

Servings and timing

• Servings: 16 bars (cut into a 4×4 grid)
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Nut butter swap: Replace tahini with a drippy natural almond butter or cashew butter for a different flavor profile (the texture stays similar).
• Chocolate options: Use chopped dark chocolate for larger puddles, or a mix of chips and chunks for more contrast.
• Add crunch: Fold in 1/2 cup chopped toasted walnuts, pecans, or almonds for a firmer bite.
• Extra tahini flavor: Swirl 2 to 3 tablespoons tahini on top before baking for a marbled look and bolder taste.
• Spice twist: Add 1/2 teaspoon cinnamon or a pinch of cardamom to the dry ingredients for warmth.
• Mocha vibe: Add 1 to 2 teaspoons espresso powder to the wet ingredients to deepen the chocolate flavor.
• Vegan-style adjustment: Replace the 2 eggs with 2 flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons cold water, rested until thick) and use vegan chocolate chips.

Storage/Reheating

• Room temperature: Keep in an airtight container for up to 1 day if your kitchen is cool.
• Refrigerator: Store covered in the fridge for up to 5 days. The bars become extra chewy and fudgy when chilled.
• Freezer: Cool completely, slice into bars, then wrap individually and place in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheating: Warm a bar in the microwave for 10 to 15 seconds for a gooier texture, or let it sit at room temperature for 15 to 20 minutes if you prefer a softer bite without heating.

FAQs

Can tahini blondies taste bitter?

Tahini can taste slightly earthy or bitter depending on the brand. Using a smooth, well-stirred tahini and pairing it with dark chocolate and coconut sugar keeps the flavor balanced.

What kind of tahini works best here?

Choose a runny, well-blended tahini with a smooth texture. If your tahini is very thick or separated, stir it thoroughly before measuring.

Do I have to pack the almond flour?

For consistent results, gently pack the almond flour into the measuring cup so you get the right structure and chew.

Why is coconut flour listed as “not packed”?

Coconut flour is extremely absorbent. Packing it can add too much flour and make the blondies dry or crumbly, so measure it lightly.

How do I know when the blondies are done?

Look for lightly golden edges and a center that is set but still soft. A toothpick should come out with moist crumbs, not wet batter.

What happens if I overbake them?

Overbaking reduces the gooey texture and can make the bars more cake-like and dry. Pull them when the center still looks slightly underdone.

Can I use brown sugar instead of coconut sugar?

Yes. Brown sugar gives a similar caramel note and will keep the blondies gooey. The flavor will be slightly more classic “cookie-like.”

Can I use butter instead of coconut oil?

Yes. Melted butter (or vegan butter) can replace the coconut oil in the same amount and will add a richer flavor.

Can I make these without chocolate chips?

You can, but they’ll be less sweet and less “cookie-dough-like.” If skipping chips, consider adding chopped nuts or a swirl of tahini to keep them interesting.

Why did my blondies crumble when slicing?

They may have been sliced too warm or had a bit too much coconut flour. Let them cool longer (or chill briefly) before cutting for cleaner bars.

Conclusion

These paleo chocolate chip tahini blondies deliver everything you want in a dessert bar: gooey centers, golden edges, and big chocolate pockets with a nutty-sesame depth that makes every bite feel special. Make them for sharing, stash extras in the freezer, and don’t skip the flaky salt on top for the perfect sweet-salty finish.

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