Gluten-Free Chocolate Chip Tahini Cookie Bars
These sweet and crumbly cookie bars have the best texture and are studded with tons of mini chocolate chips. The addition of tahini may be a first for some, but the tahini provides a perfect sweet and nutty addition to these bars!
Servings 16 squares
Calories 216kcal
Equipment
- large bowl
- whisk
- spatula
- 8"x8" baking pan
Ingredients
- 1/4 cup Salted Butter (very soft)
- 1/2 cup Tahini Paste
- 2.5 Tbsp. Olive Oil
- 1/4 cup Coconut Sugar
- 3 Tbsp. Runny Honey
- 1 Tbsp. Milk of Choice (I used nut milk)
- 1 tsp. Vanilla Extract
- 1.25 cups Gluten-Free Flour (I like Vitacost brand)
- 1 tsp. Baking Soda
- 2 large Eggs
- 2/3 cup Mini Chocolate Chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Melt the butter in a large bowl until it is very soft but not liquid. Whisk in the tahini, olive oil, sugar, honey, milk and vanilla extract.
- Slowly pour the flour and baking soda into the bowl and whisk as you pour. Whisk until just combined.
- Whisk the eggs in a separate bowl and mix the eggs into the dough.
- Use a spatula to fold the chocolate chips into the dough.
- Line a 8”x8” pan with parchment and pour the dough into the pan. Use the spatula to spread out the dough so it’s even and smooth.
- Bake the cookie bars at 350 degrees for approximately 16-18 minutes. Allow the pan to cool before removing the bars from the pan and cutting them in squares.