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Chewy Chai Tahini Blondies

 February 6, 2020

CHAI TAHINI WALNUT BLONDIES - INGREDIENTS1 1/4 cups gluten free flour of choice (I always use Bob’s Red Mill 1:1 Baking Flour)2 tablespoons coconut oil2 tablespoons tahini1 cup coconut sugar1 egg6 tablespoons butter, melted (or vegan butter or palm shortening)2 teaspoons vanilla extract1/2 teaspoons ground cardamom1 teaspoon cinnamon1/2 teaspoon ground ginger1/2 ground black pepper1/2 teaspoon baking powder3/4 cup Diamond of California Shelled Walnuts

chai tahini walnut blondies by kalejunkie

chai tahini walnut blondies by kalejunkiechai tahini walnut blondies by kalejunkiechai tahini walnut blondies by kalejunkieIf you’ve been following my blog for a while, you know I crank out new recipes like it’s my business — because, well, it is. And because of that, I work really hard to perfect my recipes so that you guys have a perfect result. See what I did there? Perfect vs perfect? Luckily my recipes are better than my attempts to be funny, so let’s get right to that.

Today’s recipe is the latest and greatest CHAI TAHINI WALNUT BLONDIES. If you are nut-free, then sure, omit the walnuts. But if you aren’t, then trust me when I tell you, you actually need them in this recipe and in your life. I’ve been using Diamond of California walnuts for what feels like forever. Today I’m using their shelled walnuts as the star of this recipe.

Walnuts are really great for heart health and have been known to play a role in keeping cholesterol levels low. And I’m also not one to shy away from those good fats that keep me full for hours. Heck to the yes, right? So let’s get right to this recipe. These Blondies are gluten free, and they can potentially be made vegan, but I haven’t tested every substitution out there, so how about you try and let know?!! What I can tell you, is that the recipe I’ve perfected for you here, will lead to a nice, crunchy top and chewy bars. So perfect.


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Nicole Modic
SERVES 16 Squares
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  • 1 1/4 cups gluten free flour of choice (I always use Bob’s Red Mill 1:1 Baking Flour)
  • 2 tbsp coconut oil
  • 2 tbsp tahini
  • 1 cup coconut sugar
  • 1 egg
  • 6 tbsp butter, melted (or vegan butter or palm shortening)
  • 2 tsp vanilla extract
  • 1/2 tsp ground cardamom
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 1/2 tsp baking powder
  • 3/4 cup Diamond of California Shelled Walnuts


  • Preheat oven to 350.
  • Line an 8x8 baking dish with parchment paper (grease the inside so the paper sticks).
  • Using a stand mixer, add melted butter, vanilla, coconut sugar, tahini, coconut oil, and the egg. Mix for about one minute, until creamed together well.
  • In a medium bowl, whisk together the dry ingredients, except for the walnuts.
  • Fold the dry ingredients into mixer bowl with the wet ingredients.
  • Add the walnuts and mix well. The dough will be very thick.
  • Transfer to the baking dish and use a spatula to make it flat and even.
  • Sprinkle extra walnuts on top as well as some coconut sugar.
  • Bake for 24-25 minutes.
  • Remove from oven and let cool completely before cutting into 16 squares.
  • Store in the refrigerator for up to one week.

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