With melty chocolate chips in each delicious bite, these homemade chocolate chip tahini bars are a healthy dessert recipe that’s impossible to resist!
Gooey chocolate chip tahini bars
This is your sign to head to the kitchen right away and whip up a batch of these completely addictive chocolate chip cookie bars.
The bars are super easy to make, with just 6 ingredients!
Bring a tray to your next potluck, book club, or party, and do not be surprised when everyone begs you for the recipe.
Also try these Sweet Potato Brownies
Ingredients for chocolate chip tahini bars
Tahini: My preference is for creamy tahini, where the only ingredient is roasted hulled organic sesame seeds. Raw tahini is fine to use as well.
Chocolate Chips: Feel free to choose mini chocolate chips, large chocolate chips, chocolate chunks, white chocolate chips, or even Vegan Peanut Butter Chips.
Sweetener: Use your favorite liquid sweetener, such as pure maple syrup, honey, or agave. A sugar free option is also included in the recipe below.
Flour: Types of flour I have tried successfully in this recipe include oat flour, spelt flour, regular white flour, sorghum flour, all purpose gluten free flour, and almond flour.
If you try any other untested flour varieties at your own risk, such as coconut flour or whole wheat flour, be sure to leave a comment below with your results. This way, other readers can learn from the experiment too.
Baking Soda: Be sure to use baking soda, not baking powder. And it is important to stir the dry ingredients well. This will ensure you do not bite into a cookie bar and end up with a big clump of baking soda.
Vanilla: Look for pure vanilla extract, not imitation vanilla or artificial vanilla flavoring. It will make all the difference.
There are no eggs and no butter required for this naturally dairy free, plant based, oil free, and vegan recipe. It also can be refined sugar free. And there is no salt added, although you can add an eighth teaspoon of salt if you wish.
Or sprinkle flaky sea salt on top to make salted tahini bars.
The bars were adapted from my Chocolate Chip Tahini Cookies
Tahini bar recipe video
Watch the chocolate chip tahini cookie bar recipe video – above
The chocolate chip tahini bars were my contribution to a costume party this past weekend, where I dressed up as a Fairy Kale.
I am a very big fan of creative Halloween puns – especially costume ideas that no one on the internet has done before.
My dog, Batman, dressed up as Peter Bat Pan, although he disliked his hat and therefore spent the night without a costume.
As for the tahini bars, they were extremely popular at the event and received multiple requests for the recipe. With creamy tahini, pure maple syrup, and gooey chocolate chips as the main ingredients, it’s no surprise!
Spread leftover tahini on Almond Flour Banana Bread
How to make the healthy dessert
Preheat the oven to 325 degrees Fahrenheit.
Start by gathering all of your ingredients and lining an eight inch baking pan with parchment paper or greasing it well. Set this pan aside.
If your tahini is not already easy to stir, gently warm it up until easily stirable.
In a large bowl, combine the flour, baking soda, and chocolate chips. Stir well, to ensure the baking soda is evenly dispersed.
Add the tahini, sweetener, and pure vanilla extract. Only if the batter is too dry, very slowly add a tablespoon or two of water or oil. This is often not necessary but will depend on the climate and humidity where you live as well as the brand of tahini.
Stir everything together to form a cookie dough batter. Smooth the batter into the prepared baking pan. If desired, sprinkle more chocolate chips over top.
Bake for eighteen minutes on the oven’s center rack. It should look a little undercooked when you remove the bars from the oven. They will firm up as they cool.
Once cooled, slice the gooey tahini bars with a knife.
Serve as a healthy dessert or snack. Or for even firmer bars, you can refrigerate the entire pan overnight before slicing, during which time the recipe will firm up considerably.
Store leftovers in a covered container in the refrigerator for up to five days. Or slice and freeze in an airtight covered container for two to three months.
While the oven’s still hot, try these Healthy Blueberry Muffins
Chocolate Chip Tahini Bars
Ingredients
- 2/3 cup tahini
- 1/2 cup pure maple syrup, honey, or agave (Here's a sugar free version: Chocolate Chip Peanut Butter Bars)
- 1/2 tsp pure vanilla extract
- 1/2 cup flour (spelt, white, oat, sorghum, or almond all work)
- 1 1/2 tsp baking soda
- 1/4 cup chocolate chips plus more for garnish
Instructions
- Preheat oven to 325 F. If tahini is not easy to stir, gently warm it until easily stirable. Stir dry ingredients very well in a large bowl. Add remaining ingredients to form a batter. Only if dough is too dry, very slowly add a little water or oil. Smooth batter into an 8×8 pan lined with parchment paper. Sprinkle extra chocolate chips on top if you wish. Bake 18 minutes. The bars will look undercooked but firm up considerably as they cool. If you want them even firmer, cover very loosely and refrigerate overnight.View Nutrition Facts
Notes
Have you made this recipe?
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Sasha says
These were so good! I happened to have tahini open in my fridge and no idea what to do with it. We will be making these again!
Eva says
Just a question: how tall do these end up being? I’ve not yet made the recipe but I’m thinking they will be very shallow/flat since it’s only 1/2 cup of flour in the entire 8″x8″ pan. Should I double the recipe if I want them to be taller? (A photo of the height of them would be helpful, perhaps compared against a finger/hand?) Thank you!
CCK Media Team says
Hi! This recipe is very similar and gives you a visual of their height: https://chocolatecoveredkatie.com/chocolate-chip-cookie-bars/. Unfortunately we do not know how long you would need to bake if doubling the recipe for the same size pan or if they would set in the middle. If you experiment, be sure to report back!
Christine says
I just tried these today! Definately delicious and very gooey 🙂 Mine came out a little darker, but not burnt, however, they fall apart in pieces and the edges just fall off! I’m not sure why, I followed the recipe exactly. I made with the almond flour. Any ideas? Doesn’t really matter, I’d make them again, but I wouldn’t be able to share 🤣 Thanks for a yummy recipe.
Meesh says
Just refrigerate them overnight and they firm up to a cut-able consistency even if you use almond flour. I used spelt flour the first time and they set up right away, then the second time I did exactly the same thing but used almond flour. Refrigerated overnight uncovered and they were sliceable by the next morning. Hope that helps!
Kiki says
What brand of tahini do you recommend?
Meesh says
365 Whole Foods brand works well. I’ve made them twice since she posted and used that one both times.
Lena says
Mine also came out really undercooked. I also used almond flour, they’re super delicious, but I put them in the oven for 8 more minutes to try and see if they’ll get more done
Meesh says
Refrigerate them overnight and they firm up to a cut-able consistency even if you use almond flour. I used spelt flour the first time and they set up right away, then the second time I did exactly the same thing but used almond flour. Refrigerated overnight uncovered and they were sliceable by the next morning. Hope that helps!
Madeleine H says
These are SO SO good! Highly recommend! The tahini is not overpowering, which I worried about.
Desi says
These were delicious and a great way to use up leftover tahini!