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

Description

Tahini Monster Cookie Bars are fudgy, gluten-free bars loaded with chocolate chunks, candies, almond flour, tahini, and coconut. These easy-to-make bars require just one bowl and minimal prep time, making them the perfect treat for any occasion. With naturally gluten-free ingredients and options for dairy-free and nut-free versions, they’re a customizable dessert that everyone will love.

Ingredients

Units Scale

Wet 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

Dry ingredients:

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

Mix-ins:

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

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Instructions

Prepare pan & oven: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, ensuring the edges are covered for easy removal.
Combine wet ingredients: In a large bowl, whisk together the eggs, coconut sugar, and tahini until very smooth and creamy. Mix in the melted and cooled coconut oil and vanilla extract, stirring for at least 30 seconds until there is no oil separation and the mixture is silky smooth.
Add dry ingredients: To the wet mixture, add almond flour, rolled oats, shredded coconut, baking soda, and salt. Stir until well combined with no flour streaks remaining.
Fold in mix-ins: Gently fold in 1/4 cup of the chocolate chunks/chips and 1/4 cup of the chocolate candies, reserving the remainder for topping.
Spread and top: Transfer the dough to the prepared baking pan. Use a spatula to spread it evenly to the edges. Sprinkle the remaining chocolate chips and candies on top.
Bake: Place the pan in your preheated oven and bake for 20-25 minutes, just until the edges are barely golden brown. For fudgy bars, slightly underbake.
Finish & cool: Once baked, remove from oven and immediately sprinkle the top with fancy maldon salt. Let the bars cool for at least 20 minutes in the pan so they set and don’t fall apart when cut.
Slice and serve: After cooling, use the parchment to lift the bars out of the pan. Slice into 16 squares and enjoy!

Notes

To ensure gluten-free bars, use certified gluten free rolled oats.
For a nut-free version, substitute sunflower seed butter for tahini and use nut-free chocolate candies.
Bake until barely golden on the edges for fudgy, gooey bars; do not overbake.
Store leftovers in an airtight container for up to 1 week, or freeze for longer shelf life.
Vary the mix-ins with your favorite nuts or dried fruit for a personalized touch.

Nutrition

Serving Size: 1 bar
Calories: 269 kcal
Sugar: 17.7g
Sodium: 89mg
Fat: 17.4g
Saturated Fat: 7.8g
Unsaturated Fat: 9.6g
Trans Fat: 0g
Carbohydrates: 26.8g
Fiber: 3.3g
Protein: 4.8g
Cholesterol: 22mg