These are my version of a chocolate chip and peanut butter blondie/cookie bar. Who can say no to CHOCOLATE AND PEANUT BUTTER!?!? My household sure can’t. Even the dogs are crowding around me when I mix up a batch of these. Then again….I can’t recall a time that my dogs AREN’T crowding around me in the kitchen. They’re beagles. It kind of comes with the breed. Gotta love my fur babes. <3

To begin with, if you haven’t ever tried tahini, give it a shot, please! It’s easier on digestion than peanut butter, and a lot more versatile in your cabinet! If you aren’t familiar with it, it’s ground up sesame seeds – THAT’S IT! (That’s all it should be, anyways. CHECK YOUR LABELS!) AND it’s superrrr delish!! It has more of a roasted flavor than peanut butter and makes super yummy dressings too! You can find tons of cooking uses for it! You just have to have an open mind. 🙂



My favorite way to use it…is in baking! It gives things a yummy PB flavor without any of the possible overly-processed, toxin-filled legumes that don’t mix well with my husband’s gut. It’s much preferred in my house!

Enough about tahini and all of the other not-really-important blabbering from me…here’s the recipe!

Print Recipe

Tahini Chocolate Chip Blondies

Course

Dessert

Prep Time

5 minutes

Cook Time

25 minutes

Servings

thick blondies

Ingredients

• 1 cup Tahini I used Once Again Tahini Nut Butter (you can sub 1/2 c. of almond butter if you want a more subtle nut flavor)
• 1/2 cup Maple Sugar sub coconut sugar
• 1/2 cup Raw honey sub maple syrup
• 1/2 cup Ghee or Grass-fed butter melted until it's "browned" *
• 1 tsp Vanilla Extract
• 2 Eggs
• 2 tsp Apple Cider Vinegar
• 1 3/4 cup Almond Flour
• 1/4 cup Coconut flour
• 1/2 cup Collagen Peptides
• 1 tbsp Maca powder I used Navitas Organics
• 1 tsp Baking Soda
• 1 tsp Pink salt

Course Dessert Prep Time 5 minutes Cook Time 25 minutes Servings thick blondies Ingredients 1 cup Tahini I used Once Again Tahini Nut Butter (you can sub 1/2 c. of almond butter if you want a more subtle nut flavor) 1/2 cup Maple Sugar sub coconut sugar 1/2 cup Raw honey sub maple syrup 1/2 cup Ghee or Grass-fed butter melted until it's "browned" * 1 tsp Vanilla Extract 2 Eggs 2 tsp Apple Cider Vinegar 1 3/4 cup Almond Flour 1/4 cup Coconut flour 1/2 cup Collagen Peptides 1 tbsp Maca powder I used Navitas Organics 1 tsp Baking Soda 1 tsp Pink salt

Instructions

1. Preheat oven to 350 degrees.
2. In a bowl, combine tahini, honey, sugar, melted butter/ghee, vanilla, apple cider vinegar, and eggs.
3. In a separate bowl, combine almond flour, coconut flour, maca powder, salt, baking soda and collagen peptides.
4. Add your dry flour mixture to your wet mixture and combine. If you really don't feel like dirty-ing up another bowl...don't! Feel free to add all of your dry ingredients to the wet mixture without combing them separately. Just make sure you mix them together VERY WELL and aren't leaving clumps of flour throughout the batter.
5. Pour the batter into a baking pan (I used an 8X8) and bake for 23-25 minutes until the center is done.

Recipe Notes

*  Browning your butter is optional - but highly recommended! It gives it more of a rich, nutty flavor. When it comes to baking cookies, I almost always brown the butter! It's super simple to do. In a saucepan over medium-heat, melt your butter. It will begin to foam after a few minutes. Cook it for another 3 minutes or so, until the foam is almost gone and the liquid underneath is a caramel color. you should see little brown bits at the bottom - those are dairy solids. If you strain those out, you're left with clarified butter, also known as GHEE! You can use them or toss them out! I like to cook my ghee until it's a deep caramel. Whatever your preference, it'll be tasty!