These easy Gluten Free Chocolate Chip Tahini Blondies are rich, fudgy and lower in sugar than regular blondies. They are made with almond flour and sweetened only with maple syrup. Plus the tahini replaces the need for butter or oil and adds a beautiful earthy flavor that pairs so well with the chunks of chocolate.
The blondies come together easily with just a bowl and spoon. They only take 5 minutes to prepare, and 20 minutes to bake. Super handy if you need a quick and easy dessert that is healthy but still delicious.
Healthy blondies with almond flour
These healthy chocolate chip blondies are made with almond flour instead of wheat flour. Almond flour, also known as blanched almond meal, is made from almonds that have had their skins removed and is lighter in texture than regular ground almonds. In addition to the almond flour, I also add a small amount of coconut flour to give the blondies a chewier texture.
These blondies are also made without chickpeas, which are often added to healthy blondie recipes. This means that the blondies are gluten-free, grain-free, paleo and suitable for people who can’t eat legumes.
Small batch blondie recipe
This blondie recipe makes 8 blondies baked in a loaf tin. I always prefer to make smaller quantities of sweets and desserts, even nutrient-dense ones, to avoid overeating them. The blondies also freeze well so you can stash some away in the freezer to enjoy at a later time.
If you do want to make a larger batch, the recipe can easily be doubled and baked in a square cake tin or dish. I explain how to do this in the notes under the recipe below.
Ingredients for Gluten Free Chocolate Chip Tahini Blondies
Tahini: I like to use hulled tahini becuase it is less bitter than unhulled tahini. You can check the label of your tahini to see if it is hulled or unhulled. Hulled will be lighter in color.
Maple syrup: To sweeten the blondies, I recommend using maple syrup because it cuts through the rich tahini flavor nicely. Honey or brown rice syrup should also work. Just keep in mind that honey has a strong flavor so the blondies will taste a bit like honey, and brown rice syrup is less sweet than maple syrup.
Egg: An egg holds the blondies together. I haven’t tested the recipe with egg substitutes, but would love to hear if you try that out.
Almond flour: Also known as blanched almond meal, almond flour replaces the need for wheat flour in the blondies. It also keep them moist.
Coconut flour: A small amount of coconut flour blends with the almond flour to give the blondies structure. It also keeps them gluten-free and grain-free.
Vanilla extract: Always a good addition to baking recipes. If you don’t have any vanilla extract, you can leave it out.
Baking soda: Also known as bicarbonate of soda or bi-carb soda, baking soda gives the blondies a little bit of lift.
Fine sea salt: A small amount of salt enhances the flavor of the blondies. I highly recommend including it.
Dark chocolate: I like to chop up a bar of dark chocolate into chunks to add to the blondies. You can also use chocolate chips if you prefer.
More healthy baking recipes
These Paleo Chocolate Chip Cookies are small batch, deliciously chewy and also made with almond flour and coconut flour.
You might also like these Almond Flour Double Chocolate Zucchini Muffins, which are secretly healthy but taste like rich chocolate cake.
For a protein hit, these Banana Cinnamon Baked Oatmeal Protein Bars are easy to make in one bowl and sweetened only with banana.
You can find more healthy baking ideas on the Baking Recipes page.
Gluten Free Chocolate Chip Tahini Blondies Recipe
Serves
8 pieces
Prep time
5 mins
Cook time
20 mins
Ingredients
- 1/2 cup / 120ml / 120g tahini (I use hulled tahini, see Note 1)
- 1/4 cup / 60ml / 80g maple syrup
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup / 48g almond flour
- 1 tbsp / 7g coconut flour
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup / 80g chopped dark chocolate
Method
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1Preheat your oven to 160°C fan-forced / 180°C / 350°F and line a 4 x 8 inch / 10 x 20 cm loaf tin with baking paper.
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2Place the tahini, maple syrup and vanilla extract into a mixing bowl. Stir to combine. Add the egg and beat it into the tahini mixture until smooth.
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3Add the almond flour, coconut flour, baking soda and salt. Mix until combined. Fold through half of the chopped chocolate.
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4Tip the mixture into the lined loaf tin, smoothing out the top with the back of a spoon. Sprinkle over the remaining chopped chocolate and press it lightly into the mixture.
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5Bake in the preheated oven for 20 minutes or until lightly browned. Allow to cool before slicing into pieces.
Notes
1. Tahini – I use hulled tahini, rather than unhulled tahini, because it is less bitter in flavor. Hulled tahini is slightly paler in color than unhulled tahini, but you can also check the label of your tahini to see if it is made with hulled or unhulled sesame seeds.
2. Storage – Store the blondies in an airtight container in the fridge. They also freeze well and can be defrosted in the fridge as needed.
3. Doubling the recipe – To make 16 blondies, you can double the recipe and bake it in a 8 x 8 inch / 20 x 20 cm square cake tin or dish. The baking time should still be approximately 20 minutes or until lightly browned.
Nutrition Facts
Serving size: 1 blondie (made with 70% cocoa dark chocolate)
Energy: 235 Cal / 984 kJ
Protein: 6.5g
Total Fat: 16.8g
Saturated Fat: 4.3g
Total Carbohydrate: 13.2g
Sugars: 6.8g
Dietary Fiber: 3.2g
Sodium: 170mg
Potassium: 139mg