Can I use a different flour instead of almond flour?

Almond flour is key to the texture of these bars, but you could try oat flour as a substitute. The texture will be different—likely more cakey and less rich—but still delicious. Start with slightly less oat flour (about 3/4 cup) as it absorbs more moisture than almond flour.

My tahini seems separated or bitter. Will this affect my bars?

Yes, the quality of tahini makes a big difference. Always stir tahini well before measuring, and if yours tastes bitter, try a different brand next time. Soom and Seed + Mill are excellent options that won't leave bitter notes in your bars.

Can I double this recipe for a larger crowd?

Absolutely! Double all ingredients and bake in a 9x13 inch pan. You may need to add 5-7 minutes to the baking time, but still watch for just barely golden edges as your cue.

Why are my bars too crumbly?

The most common reason is overbaking or not allowing enough cooling time before cutting. Remember, they should look slightly underdone when you take them out, and always allow at least 20 minutes for cooling.

Tahini Monster Cookie Bars Recipe

Name: Tahini Monster Cookie Bars Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 eggs; 1 cup (154g) coconut sugar (or sub brown sugar); 3/4 cup (173g) tahini (or sub peanut butter or almond butter); 1/4 cup (56g) melted and cooled coconut oil; 1 teaspoon vanilla extract; 1 cup (112g) packed fine almond flour; 1/2 cup (48g) rolled oats (or 3/4 cup for thicker texture, use gluten-free if desired); 1/2 cup (43g) finely shredded unsweetened coconut; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (90g) dark chocolate chunks or chocolate chips (dairy free if desired), divided; 1/2 cup (100g) chocolate candies, divided; Fancy maldon salt, for sprinkling on top

These Tahini Monster Cookie Bars are a game-changer for your dessert repertoire! Perfectly chewy, subtly nutty, and loaded with chocolate goodness, these bars strike that ideal balance between wholesome ingredients and indulgent flavor. Ready in just 35 minutes, they’re the perfect treat to whip up when you want something special without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick and Effortless: From mixing bowl to taking that first bite in just 35 minutes! These bars come together faster than you can say “cookie craving.”
Uniquely Delicious: The tahini adds a sophisticated nutty depth that elevates these beyond your standard cookie bars. It’s that secret ingredient that will have everyone asking for your recipe.
Versatile: These bars work beautifully for everything from lunchbox treats to elegant dessert platters. They’re impressive enough for company but easy enough for weeknight baking.
Naturally Gluten-Free: No special flour blends needed—these bars are naturally gluten-free when made with certified gluten-free oats.

Ingredients You’ll Need

Eggs: They bind everything together and provide structure to your bars.
Coconut Sugar: Brings a caramel-like sweetness that pairs perfectly with tahini. Brown sugar works great too if that’s what you have on hand.
Tahini: The star of the show! This sesame seed paste adds incredible nuttiness and moisture. It’s what makes these monster bars truly special.
Coconut Oil: Creates that perfect chewy texture. Make sure it’s melted and cooled so it doesn’t cook your eggs.
Vanilla Extract: Enhances all the other flavors in these bars.
Almond Flour: Provides a tender crumb and keeps these bars gluten-free.
Rolled Oats: Adds wonderful texture and a wholesome element to balance the sweetness.
Shredded Coconut: Brings subtle coconut flavor and interesting texture. The unsweetened variety prevents these from becoming too sweet.
Baking Soda: Just enough for a slight rise without making these cakey.
Salt: Enhances flavor and balances the sweetness.
Chocolate Chunks/Chips: Use high-quality dark chocolate for the best flavor experience.
Chocolate Candies: They add color and fun to these monster bars! Look for naturally colored options if that’s important to you.
Maldon Salt: That finishing sprinkle takes these bars from great to extraordinary.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to switch things up? These cookie bars are wonderfully adaptable:

Nut Butter Swap: Replace tahini with almond butter, peanut butter, or cashew butter for a different flavor profile.
Mix-In Madness: Add dried cranberries, chopped nuts, or even butterscotch chips to the mix.
Spice It Up: A dash of cinnamon or cardamom complements the tahini beautifully.
Extra Decadent: Drizzle the finished bars with melted chocolate or a tahini glaze for special occasions.

How to Make Tahini Monster Cookie Bars

Step 1: Prepare Your Baking Equipment

Preheat your oven to 350°F and line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal after baking.

Step 2: Mix the Wet Ingredients

In a large bowl, thoroughly mix the eggs, coconut sugar, and tahini until smooth and creamy. Add the melted and cooled coconut oil and vanilla extract, then continue mixing for at least 30 seconds until completely smooth. This mixing time is crucial—you want a homogeneous mixture with no oil separation.

Step 3: Add the Dry Ingredients

Add the almond flour, rolled oats, shredded coconut, baking soda, and salt to your wet ingredients. Mix until well combined, being careful not to overmix.

Step 4: Fold in Mix-ins

Gently fold in 1/4 cup each of chocolate chunks and chocolate candies, saving the rest for topping.

Step 5: Prepare for Baking

Transfer the dough to your prepared pan and use a spatula to spread it evenly to the edges. Sprinkle the remaining chocolate chunks and candies on top, pressing them lightly into the dough.

Step 6: Bake to Perfection

Bake for 20-25 minutes, until the edges are just barely golden brown. Remember, slightly underbaking is the secret to fudgy, gooey bars!

Step 7: Finish and Cool

Immediately after removing from the oven, sprinkle with Maldon salt. Let the bars cool for at least 20 minutes before cutting into 16 squares.

Pro Tips for Making the Recipe

Don’t Overmix: Once the dry ingredients are added, mix just until combined to keep the bars tender.
Patience Pays Off: The 20-minute cooling time is non-negotiable! Cutting too soon will give you crumbly bars instead of perfect squares.
Parchment Power: Use parchment paper with overhang for effortless removal and cleanup.
Quality Matters: The tahini is front and center in this recipe, so use a good-quality brand without bitter notes.
The Underbake Secret: Pull these from the oven when they still look slightly underdone in the center—they’ll continue cooking as they cool and stay wonderfully chewy.

How to Serve

These versatile bars shine in so many settings:

Sweet Endings

Warm a bar slightly and top with a small scoop of vanilla ice cream for a spectacular dessert.

Coffee Companion

Pair with your morning coffee for a special breakfast treat—the tahini offers protein to balance the sweetness.

Gift-Worthy Goodies

Stack a few bars in a beautiful box tied with ribbon for a homemade gift that truly impresses.

Make Ahead and Storage

Storing Leftovers

Keep these bars in an airtight container at room temperature for up to 3 days. They’ll stay perfectly chewy!

Refrigerating

For longer storage, refrigerate in an airtight container for up to a week. The chilled bars develop an even more fudgy texture that many people prefer.

Freezing

These bars freeze beautifully! Wrap individual squares in parchment, then place in a freezer bag. They’ll keep for up to 3 months.

Reheating

Let frozen bars thaw at room temperature, or microwave for 15-20 seconds for that fresh-baked warmth.

FAQs

Can I use a different flour instead of almond flour?

Almond flour is key to the texture of these bars, but you could try oat flour as a substitute. The texture will be different—likely more cakey and less rich—but still delicious. Start with slightly less oat flour (about 3/4 cup) as it absorbs more moisture than almond flour.
My tahini seems separated or bitter. Will this affect my bars?

Yes, the quality of tahini makes a big difference. Always stir tahini well before measuring, and if yours tastes bitter, try a different brand next time. Soom and Seed + Mill are excellent options that won’t leave bitter notes in your bars.
Can I double this recipe for a larger crowd?

Absolutely! Double all ingredients and bake in a 9×13 inch pan. You may need to add 5-7 minutes to the baking time, but still watch for just barely golden edges as your cue.
Why are my bars too crumbly?

The most common reason is overbaking or not allowing enough cooling time before cutting. Remember, they should look slightly underdone when you take them out, and always allow at least 20 minutes for cooling.

Final Thoughts

These Tahini Monster Cookie Bars are where wholesome meets indulgent in the most delicious way. The unique nutty flavor of tahini combined with the classic comfort of chocolate creates something truly special—sophisticated enough for grown-up palates but fun enough to make everyone smile. Whether you’re a seasoned baker or just starting out, this foolproof recipe delivers impressive results every time. Go ahead, whip up a batch tonight—I promise they’ll disappear faster than you can say “seconds, please!”