Marbled Tahini Cookie Bars (grain free)
So what is Tahini?
Tips for making these Marbled Tahini Cookie Bars:
Use good quality tahini and make sure it’s well stirred!
My chocolate chips of choice are Hu baking gems!
Let these cool for at least 15 minutes so they don’t fall apart on you. But then enjoy!
Other paleo bar recipes on my site:
Paleo Marbled Tahini Cookie Bars
These grain and dairy free Marbled Tahini Cookie Bars are the perfect gluten free dessert made with cassava flour and rich tahini!
- 1/3 cup coconut oil
- 1/4 cup tahini
- 1/2 cup coconut sugar or sugar of choice
- 3 tbsp honey
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup Bob’s Red Mill Cassava Flour
- 2 tbsp coconut flour
- 1/3 cup chocolate chips
Preheat oven to 350 F and line an 8x8 baking dish with parchment paper
In a large bowl, combine coconut oil, tahini, sugar, and honey and mix well until smooth. Add in egg, salt, and
baking soda. Stir well, then add in cassava and coconut flour. Stir the batter well, and then let stand for 2-3 minutes while the coconut flour absorbs.
Melt the chocolate chips and stir in about 1/4 cup of the batter. Press the large bowl of batter into the prepared dish, and then use your hands to break up the chocolate mixture and drop chunks of it into the batter. Swirl and smooth the batter using your hands or a spatula to create a marbled look (don't overmix) then smooth the top so it's even.
Bake for 25-30 minutes, or until a knife comes out clean. Cool on a wire rack and enjoy!