Flourless Tahini Chocolate Chip Cookie Bars made with just 6 basic ingredients are loaded with chocolaty flavor. Grain-free, refined sugar-free, dairy-free and so easy to make!
You have two partially consumed jars of tahini in your refrigerator. What do you do with them?
For me in this real life situation, the answer was clear: make tahini chocolate chip cookie bars.
What better way to use up a partial jar of nut or seed butter than to turn it into a tasty treat?
One bowl, six ingredients and a couple minutes of stirring is all it takes to bring these beauties to life!
In case you aren’t familiar with tahini, here’s the basic gist: Tahini is ground sesame seeds, formed into a thick paste with a similar consistency to natural nut butters.
Tahini is one of the critical ingredients in hummus, and is also very commonly used in Middle Eastern food.
You’ve seen tahini featured on this site before in my Flourless Tahini Banana Brownies, Crispy Mediterranean Chicken Salad with Lemon Herb Tahini Dressing, Grain-Free Tahini Blondies, Creamy Tahini Spaghetti Squash and more!
Let’s chat about the ingredients we need to make these tasty cookie bars!
Ingredients for Flourless Tahini Chocolate Chip Cookie Bars:
Tahini: The star of the cookie bar! Be sure to use well-stirred tahini (make sure there isn’t a lot of oil and paste separation). These bars absolutely taste like tahini, so if you don’t love the flavor of tahini, these may not be right for you.
Can you replace the tahini with almond butter, sunflower seed butter, or peanut butter? Yes, absolutely! Any well-stirred unsweetened nut or seed butter will work as a replacement.
Egg: One egg fluffs and helps the cookie bars hold together. If you are egg-free, a flax egg is my recommendation to use as an egg replacer.
Maple Sugar, Coconut Sugar, or Brown Sugar: Pick your favorite granulated sweetener here! I use maple sugar, but coconut sugar or brown sugar work equally well. You can make the cookie bars sugar-free by using your favorite sugar-free sweetener.
Vanilla Extract: That lovely little add in that provides very subtle warmth for optimal tastiness. If you don’t have vanilla extract on hand, no worries! You can simply omit it.
Baking Soda & Sea Salt: Baking soda is used to leaven the cookie bars, and sea salt brings out all of the flavors.
Chocolate Chips: Chocolate chips are half the reason we make cookie bars! Those little pockets of molten chocolate goo are what make these cookie bars so inviting.
Do These Cookie Bars Taste Like Tahini?:
Richly so, yes! If you aren’t a fan of the flavor of tahini, you simply won’t enjoy these cookie bars. You can absolutely swap the tahini for peanut butter or almond butter!
How to Make Flourless Tahini Chocolate Chip Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” baking pan with parchment paper.
In a mixing bowl, whisk together the egg, tahini and pure vanilla extract until well-combined and creamy. Add the rest of the ingredients to the mixing bowl and mix until a thick dough forms.
Transfer the cookie bar dough to the parchment-line baking pan and smooth into an even layer.
Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the cookie bars are lightly golden-brown around the edges.
Allow the cookie bars to cool for 10 to 15 minutes before slicing and serving.
Your newest fun and frisky cookie bar, and your solution to having that partial jar of tahini lingering in your refrigerator 😉
More Delicious Cookie Bar Recipes:
- Keto Snickerdoodle Cookie Bars
- Gluten-Free Peanut Butter Chocolate Chip Cookie Bars
- Gluten-Free Pumpkin Cookie Bars
- Paleo Chocolate Chip Cookie Bars
Tahini and chocolate unite!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Flourless Tahini Chocolate Chip Cookie Bars
Amazingly easy and flavor-blasted chocolate chip tahini cookie bars are grain-free, dairy-free, paleo friendly, and so fun to make!
- 1 egg*
- 1 cup tahini, well-stirred
- 1 tsp pure vanilla extract
- 1/2 cup maple sugar or coconut sugar
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup chocolate chips
- Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” baking pan with parchment paper.
- In a mixing bowl, whisk together the egg, tahini and pure vanilla extract until well-combined and creamy.
- Add the rest of the ingredients to the mixing bowl and mix until a thick dough forms.
- Transfer the cookie bar dough to the parchment-line baking pan and smooth into an even layer.
- Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the cookie bars are lightly golden-brown around the edges.
- Allow the cookie bars to cool for 10 to 15 minutes before slicing and serving.
*Replace the egg with 1 flax egg to make these cookie bars egg-free and vegan. To make one flax egg, stir 1 tablespoon of ground flax seed and 3 tablespoons of water together in a bowl. Allow the mixture to sit for 10 to 15 minutes, stirring occasionally, until it resembles the consistency of a beaten egg. Then, proceed as normal!
Nutrition InformationYield 15 Serving Size 1 of 15
Amount Per Serving Calories 209Total Fat 13gCarbohydrates 22gNet Carbohydrates 19gFiber 3gSugar 17gProtein 5g
Thursday 9th of September 2021
When I first read the title of this recipe I jumped for joy !!then when I read the ingredients I let out a big o'll sigh. Can't do eggs, any suggestions on a substitute would be greatly appreciated. Thanks !
Thursday 9th of September 2021
Hi Sam! I'm so happy you're excited about the cookie bars! In my experience, using flax eggs or an egg replacer such as Bob's Red Mill's Egg Replacer works well in cookie bars. For one flax egg, mix 1 tablespoon of ground flax seed with 3 tablespoons of water in a bowl. Allow it to sit for 10 - 15 minutes and stir it occasionally. It should resemble the consistency of a beaten egg after 10-15 minutes. Then just proceed as normal! Let me know how the cookie bars turn out! I haven't tested the recipe with an egg replacer yet but I believe it should work great ;)