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Paleo Chocolate Chip Tahini Blondies

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Rich, gooey paleo blondies made with nutty tahini, coconut sugar, almond and coconut flours, and studded with dark chocolate chips. These one-bowl bars are grain-free, naturally gluten-free, and perfect for a crowd-pleasing, fudgy treat with crisp edges and a chewy center.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 2 large eggs
  • 1 cup coconut sugar
  • 1/2 cup tahini
  • 1/4 cup coconut oil, melted and cooled
  • 2 teaspoons vanilla extract
  • 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)
  • Maldon-style flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease the sides.
  2. In a large bowl, whisk the eggs. Add coconut sugar, tahini, melted coconut oil, and vanilla. Mix until smooth and glossy.
  3. Add almond flour, coconut flour, baking soda, and salt. Stir until a thick dough forms.
  4. Fold in the chocolate chips.
  5. Scoop the batter into the prepared pan and spread evenly.
  6. Bake for 18 to 25 minutes, until edges are set and lightly golden and the center is still soft.
  7. Immediately sprinkle flaky sea salt over the warm top.
  8. Cool in the pan for 15 minutes, then lift out using parchment and slice into 16 bars.

Notes

  • Use a smooth, runny tahini for best results and balanced flavor.
  • Do not overpack coconut flour—it’s highly absorbent and can dry out the blondies.
  • Let the bars cool fully before slicing to prevent crumbling.
  • Fold in chopped nuts for added crunch.
  • Store chilled for extra fudgy texture or warm slightly for gooeyness.

Nutrition

Find it online: https://savorymomskitchen.com/paleo-chocolate-chip-tahini-blondies/