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Maple Tahini Blondies
These blondies have a delectable flavor – a combination of slightly nutty tahini and a hint of sweet, rich maple syrup.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 blondies
Calories 300 kcal
Ingredients
- ½ cup tahini
- ⅓ cup pure maple syrup (recommend Grade A dark)
- ⅓ cup brown sugar, packed
- ¼ cup coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup almond flour
- ¾ cup oat flour (certified gluten free if needed)
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup dairy-free dark chocolate chips
- ½ cup chopped pecans (or walnuts)
Instructions
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Preheat the oven to 350°F. Grease an 8x8 baking dish.
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In a large mixing bowl, combine the tahini, maple syrup, brown sugar, coconut oil, egg, and vanilla. Stir until well mixed.
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In a separate mixing bowl, combine the almond flour, oat flour, baking soda, baking powder, and salt.
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Add the dry ingredients to the wet ingredients, and stir until just combined. (The batter will be thick). Fold in the chocolate chips and pecans.
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Pour the batter into the 8x8 pan and spread evenly. Bake at 350°F for 20-25 minutes, or until a toothpick pulls out with just a few moist crumbs from the center.
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Let cool in the pan, then slice into 12 pieces. Enjoy!
Recipe Notes
- I recommend using dark maple syrup for this recipe. Dark maple syrup has a more pronounced maple flavor compared to light maple syrup.
- Be sure to let the blondies cool and set before cutting. If you try to cut directly out of the oven, they will crumble (which doesn’t affect the taste, though, so feel free to eat ‘em all crumbly if you’re really wanting some immediately!).
Nutrition analysis (approximate per blondie): 300 calories, 21.5 g fat, 7.5 g saturated fat, 145 mg sodium, 26.5 g carbohydrate, 4 g fiber, 15.5 g sugar, 6 g protein, Vitamin D: 0%, Calcium: 8%, Iron: 9%, Potassium: 5%