Putting a twist on the classic blondie with the addition of tahini! So moist, super flavorful, and gluten free + vegan!
TAHINI BLONDIES. Guys, I don’t even know where to start.
Blondies are the thicker/more ooey gooey cousin of the chocolate chip cookie in bar form. Or at least, that’s how I like em’. Thick, chewy, chocolatey ooey gooey goodness! And these Tahini Blondies deliver on all the above, plus the flavor is bumped up to a 15/10 with the addition of tahini!
Let’s do this!
One of the beauties of blondies, and brownies for that matter, is that they can easily be made in 1 bowl. Just like cookie dough, you layer the ingredients in stages, and in a matter of 10 minutes you’re ready to throw them in the oven!
Totally my kind of baking.
Let’s talk tahini. Do you know what it is? Have you used it yet? Well, if you’re not familiar, tahini is simply ground up sesame seeds. It is one of the most delicious additions you can make to your food, especially baked goods! It imparts a subtle nutty flavor and works double duty as a fat, ensuring that your baked goods don’t dry out.
Because ain’t nobody got time for dried out blondies!
To make these Janel-friendly (aka no caffeine), I used a homemade carob chip that I’ve been working on perfecting, but you can use any dairy free chocolate chip you have on hand. The important thing is not to skimp on the chocolate here! It’s KEY.
Anyone else trying to stay away from caffeine? Would you want to see a homemade carob chocolate chip recipe???
For any blondie fans out there, or anyone who likes amazingly tasty treats (aka everyone I hope), you MUST try this Tahini version! They are out of this world delicious, completely vegan + gluten free, and refined sugar free too!
Enjoy!
Love,
Peach
- 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water)
- ¼ cup coconut oil, melted
- ¼ cup maple syrup (room temp)
- ½ cup unsweetened applesauce (room temp)
- ½ cup tahini
- 4 teaspoons vanilla extract
- 1 ½ cups gluten free flour (I've been using Minimalist Baker's blend, which you can find here or Bob's Red Mill 1:1 Gluten Free Baking Flour)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dairy free dark chocolate chips (sub carob chips)
- Preheat oven to 350 degrees and line an 8 by 8 square baking pan with parchment.
- Prepare flax eggs by combining 2 tablespoons flax meal with 5 tablespoons water in a medium sized mixing bowl. Let set for 3-5 minutes.
- Add ¼ cup melted coconut oil, ¼ cup maple syrup (room temp), ½ cup unsweetened applesauce (room temp), ½ cup of tahini, and 4 teaspoons vanilla extract to flax eggs. Whisk until smooth.
- Then add 1½ cups gluten free flour , ¼ teaspoon baking soda, and ½ teaspoon salt. Stir until combined. Then fold in 1 cup dairy free dark chocolate chips (sub carob chips) until incorporated.
- Pour into prepared baking dish and smooth out the top.
- Bake 20-25 min*, or until slightly golden around the edges and the middle is slightly firm. You want the middle to have some give to it to ensure the blondies don’t dry out.
- Let cool in pan 10 minutes, then remove from pan and transfer to a wire rack to cool completely. They will be more crumbly when right out of the oven/warm and will hold up more when completely cooled.
- Best when fresh, but will keep for 2-3 days covered and stored at room temp.
- Enjoy!
*Baking time updated on 8/5/16.
*I’d LOVE to hear how this recipe worked out for you, so please leave a comment below and be sure to take a picture and tag it #peachandthecobbler on Instagram! XOXO
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Gah!! I just face planted into my screen when I saw these. I’ve been playing with tahini a lot too, so you’ve got me craving these like crazy!! Serious win here 🙂
Haha Meg! Face planted into the screen, I literally just LOL’d. Yess love that you’ve been playing with tahini too! Seriously the best thing ever, right?
I’ve made these twice now – the first time with my usual sorghum/chickpea based gf blend and then with your recommended rice-based one – and both times they’ve been dry as a…well, you can add your own similie! It’s a shame because there’s loads of potential there – great flavour and interesting ingredients. The second time I even added more applesauce and some aquafaba for good luck. Can it possibly just be the baking time? I’ve made half batches and cooked for about 14 minutes, just until the centre doesn’t take a finger-dent. Has anyone else had a go?
Oh no! I’m so sorry to hear that they haven’t worked out for you. I just remade these last night and they were pretty moist pulling them out at 25 min. It could be the baking time, or if you omitted or changed any of the ingredients that could affect the final product as well. Thanks for the feedback, Caroline!
Mmmm, yes please, bring on the homemade carob chip recipe.
Hi there,
Could I use almond flour, oat or coconut flour?
Thanks!
Carrie