I first saw these tahini chocolate chip bars when Melinda Strauss shared them on Instagram and they went viral. I knew I had to try them. After testing the recipe several times with my kids, adjusting ingredient amounts and perfecting the method, I now get asked for the recipe every time I make them.
Tahini and chocolate are a match made in heaven. Whether in boxed-mix tahini brownies, tahini chocolate chip cookies, or these simple bars, the sweet-and-savory contrast is irresistible. They work beautifully as a pareve Shabbat dessert or a quick afterschool snack. Best of all, like my cake mix cookie bars, they take just a few minutes to prepare and are a true crowd pleaser.
Why you’ll love them
- These bars deliver big flavor without any flour. They’re grain-free, with peanut butter and tahini providing structure and richness.
- They take less than 30 minutes from start to finish, making them ideal for busy afternoons and last-minute guests.
- Everything mixes in one bowl and bakes on a cookie sheet — minimal cleanup and no baking pans to wash.
- They are naturally dairy-free when you choose dairy-free chocolate chips, making them accessible for many dietary preferences.
What is tahini?
Tahini is a paste made from toasted and hulled sesame seeds ground into a smooth paste. It’s a staple in Middle Eastern and Mediterranean cuisines and appears in classic dishes like hummus and tahini sauces. Beyond savory dishes, tahini is extremely versatile in sweet recipes, lending a toasty, nutty depth to baked goods and confections.
- Use it in baking — salted tahini chocolate chip cookies, tahini brownies, and these bars.
- Mix into salad dressings and marinades to add richness and body.
- Serve as a veggie dip or spread it on toast for a savory snack.
- Swirl into pasta sauces for an unexpected, satisfying flavor boost.
Ingredients
A few notes on the ingredients
- Tahini: Stir the tahini in the jar before measuring. The oil can separate and should be reincorporated for an even consistency.
- Peanut Butter: Regular creamy store-bought peanut butter works well. I haven’t tested this version with natural peanut butter; results may vary.
- Chocolate Chips: Any variety will work. If you need the bars to be dairy-free, choose dairy-free chocolate chips.
Pro Tip
To make cleanup easier, spray measuring cups lightly with non-stick cooking spray before measuring sticky ingredients like peanut butter and tahini. They will release easily into the bowl.
Step-by-step instructions
These bars are faster to make than most desserts. First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the peanut butter, tahini, maple syrup, eggs, vanilla and baking soda. Whisk until smooth. At first the mixture may look separated or slightly curdled — keep whisking and it will come together into a glossy batter in about a minute.
Stir in the chocolate chips until evenly distributed. The batter will become smooth and slightly thick.
Spoon the batter onto the prepared parchment in an oblong log shape. Wet your fingers and gently shape it so the log is relatively even. Sprinkle coarse salt over the top if desired, then bake at 350°F for about 15 minutes.
After the first bake, remove the sheet, slice the log into bars, and separate them slightly so edges can firm up. Return the pan to the oven and bake for another 4–6 minutes, depending on how crisp you like them.
Let the bars cool on the sheet for at least 10 minutes before serving so they finish setting. Enjoy slightly warm or at room temperature.
Storage tips
These peanut butter tahini chocolate chip bars are best the day you make them. To keep them overnight, store in an airtight container or zip-top bag at room temperature for one to two days. They will dry out after a couple of days, so plan to enjoy them quickly for the best texture.
Recipe variations
- Make them nut-free: Omit the peanut butter and use the same amount of tahini. The bars may spread a bit more but will still taste delicious.
- Scale down: You can halve the recipe if you prefer fewer bars; the proportions work well at smaller volumes.
- Passover option: If you eat kitniyot, these make a great Passover-style treat that feels like a gluten-free mandel bread.
- Mix-ins: Skip chocolate chips and fold in chopped nuts, seeds, or dried fruit for a different texture and flavor profile.
Recipe
Peanut Butter Tahini Chocolate Chip Cookie Bars
About 20 minutes total: 5 minutes prep, 15–20 minutes baking. Grain-free, naturally dairy-free when using dairy-free chips.
Equipment
- Cookie sheet
- Mixing bowl
- Whisk
Ingredients (makes about 10 bars)
- 1/2 cup peanut butter
- 1/2 cup tahini
- 1/3 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
- Coarse kosher salt, optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together peanut butter, tahini, maple syrup, eggs, vanilla and baking soda until smooth. The mixture may look separated at first; continue whisking until it becomes glossy and uniform.
- Fold in the chocolate chips.
- Place the batter on the prepared sheet and shape into a long oblong log. Smooth the top with wet fingers and sprinkle with coarse salt if using.
- Bake for about 15 minutes. Remove, slice into bars, and spread them slightly apart. Return to the oven and bake an additional 4–6 minutes to firm the edges.
- Cool on the baking sheet at least 10 minutes before serving.
Notes
For a crisper bar, increase the final bake time by a few minutes. To make nut-free bars, replace peanut butter with tahini in the same amount.
Nutrition (approx.)
Serving size: 2 bars. Calories per serving: about 235 kcal (estimates will vary based on brands and portion size).