These yummy cookie bars come together quickly and make a great gluten free snack or dessert. The tahini gives them a nutty flavor. As my daughter (who can’t have peanut butter) puts it, the closest she’ll ever get to peanut butter flavor!
Sesame Blondie Bars
2 tablespoons softened unsalted butter
1/4 cup tahini (sesame paste)
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 to 1 teaspoon salt*
1/3 cup oat flour
1/3 cup coconut flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup mini chocolate chips or dried fruit
1 tablespoon sesame seeds
Grease an 8 inch square baking pan and preheat oven to 350 degrees Fahrenheit.
Stire the salt, flours, baking powder and baking soda together and set aside. Cream the butter, tahini and sugars. Add egg and vanilla extract and stir to combine.
Add the flour mixture and chocolate chips all at once and stir until well mixed. It will have the consistency of thick peanut butter. Sprinkle the sesame seeds over the top.
Turn the batter out into the prepared baking pan and smooth evenly. Bake for 15 to 18 minutes, or until toothpick comes out clean and blondies are a light golden brown.
Let cool completely and cut into squares.
*Taste your tahini before using it in the batter, the brand I buy doesn’t contain much salt so I used a full teaspoon of salt in my blondies to bring out the sesame flavor. If your tahini is already well salted, you won’t need as much salt. Reduce the salt amount as necessary.