Wholesome Gluten-Free Tahini Chocolate Chip Blondies
Sometimes I haphazardly jot down a recipe that sounds like it might work out in my head. And I try the recipe out. And it comes out amazing on the first try. Rarely. Does this happen. But it happens. And it happened with these wholesome flourless tahini chocolate chip blondies.
And I am so grateful. And thankful. Because these gluten-free blondies. They are nothing short of miraculous. In that non-miraculous-albeit-very-lucky way. You know.
These flourless tahini blondies have six ingredients. Six!!!! And that includes the vanilla extract and salt and chocolate chunks.
How. You wonder.
I will tell you.
These chocolate chunk blondies utilize tahini as the base. The creamy, rich tahini takes the place of both flour and butter/oil, in a two-for-one knockout sorta way. So, thanks to the tahini, we’ve got our flour and fat covered for the recipe.
Next: sweetener. This time: coconut sugar. Coconut sugar is flavorful and caramely and less refined than granulated sugar or brown sugar. And it is the only sweetener used in these rich blondies. It’s wonderful.
Finally, the binding agent: eggs. Two of them. For creaminess and gooeyness and moistness.
And then there’s the vanilla extract and salt, as mentioned.
And chocolate chunks. Lots of them. Oozing, melting puddles of them. Or chocolate chips, if you’re not keen on chopping up a bar of good quality dark chocolate. But eh, you should use the chunks. Wayyyy better.
And these six ingredients yield tahini blondies that are so rich. So dense. So gooey. So soft. So full of deep flavor from the tahini and coconut sugar and vanilla extract.
And flaky salt. Can be sprinkled atop the blondies before they’re baked. Just to take things to the next level with that sweet and salty bombness.
And can we talk about how quick and easy these flourless tahini blondies are to make?
All you’ll need is a mixing bowl, a mixing utensil, the six ingredients, and an arm to stir the mixture together.
One bowl. Five minutes. Wholesome ingredients. These blondies are so admirable, really. We should all learn from them.
It’s the end of August. Which sucks. But. This is the perfect back-to-school/work recipe.
Because not only are these gluten-free blondies delicious. They are also dairy-free, gluten-free, oil/butter free, and refined sugar-free. And packed with healthy fats and protein.
Which makes these tahini blondies the perfect snack to add to a kid’s lunch box. Or the perfect afternoon pick-me-up. Or even the perfect on-the-go breakfast bar.
Quick and easy. Dairy-free and refined sugar-free and gluten-free. Rich and dense. Soft and chewy. Nutty and caramely and chocolatey. Sweet and salty.
Wholesome flourless tahini chocolate chip blondies - I’m glad I have you around to comfort my end-of-summer blues.
Wholesome Gluten-Free Tahini Chocolate Chip Blondies
Yield: about 20 blondies
1 cup tahini
1 cup coconut sugar
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup chocolate chips/chopped chocolate
-Flaky salt, for sprinkling (optional)
1. Preheat oven to 350 F. Line an 8” square baking pan with parchment paper, leaving some excess hanging over for easy removal later.
2. In a large bowl, stir together the tahini and coconut sugar until smooth. Add in the eggs, vanilla extract, and salt and mix vigorously until mixture is smooth again. Stir in chocolate chips/chunks last.
3. Spread batter into prepared baking pan evenly. Sprinkle more chocolate chips on top of batter if desired. Sprinkle flaky salt over batter if using.
4. Bake blondies for 23-27 minutes, until a toothpick inserted into the center of the blondies comes out with a few gooey crumbs. Don't over-bake! Let blondies cool before lifting from pan and slicing into 16-20 squares.
