Tahini and Chocolate Chip Cookie Bars Recipe
This is a recipe I reach for whenever I’m making something to share. Gatherings, picnics or gifts. And it comes together quickly too.
As the Autumn winds pick up and we start to add an extra layer, our cravings naturally shift. We want comforting flavours and something more substantial when it comes to tea time. Sesame has a warming quality and toasty aroma that adds real depth to these bars.
Why you’ll love it:
Quick and easy to make
Ideal to make ahead – Keeps in the fridge for up to a week.
Delicious biscuit crunch and nutty flavour
Nutrient-rich – Tahini is packed with minerals including copper, magnesium, calcium and B vitamins.
Ingredients:
1 cup wholewheat flour or oat flour
½ cup ground almonds
¼ cup coconut sugar
1 tablespoon corn starch
Three green cardamom pods crushed (optional)
¼ cup maple syrup
4 tablespoons butter
½ cup tahini
Pinch of salt
¼ teaspoon soda bicarbonate
¼ teaspoon cream of tartar
Handful of dark chocolate chips
Method:
Mix together all the dry ingredients.
In a steel pan, gently warm the butter, maple syrup and tahini until fully melted.
Stir the mixture into the bowl of dry ingredients until combined.
Stir through chocolate chips carefully.
Turn mixture into a buttered baking dish (approximately 8”x8” size) and press down,
Bake at 180c in fan-assisted oven for around 15 minutes.
Remove and leave to cool for around 10 minutes before cutting into squares.
Optional Add-ins:
Vanilla powder
Cinnamon powder
Dried ginger powder
Note on ingredients:
I’ve tried both wholewheat and oat flour. Opt for the oat flour if you prefer a more nutty and dense texture. You can easily make oat flour by blending regular oats in a food processor until fine.
If tahini isn’t your thing, why not try this with almond butter or another nut butter.
A tip to keep the chocolate chips from melting as you stir them through – put the chocolate in the fridge beforehand then chop and add to the mixture.
Storage:
Store in an airtight container in fridge for up to one week.