Monster cookie lovers, this recipe is for you. I’ve had so much fun perfecting monster cookie recipes over the past few years like these energy bites and these (actual) cookies, and I knew a delicious bar packed with all of the yummy add-ins was in order.
These tahini monster cookie bars are filled with all of your favs like oats, chocolate chunks & chocolate candies, plus some extra special add-ins that make the out-of-this-world delicious. They just so happen to be gluten free thanks to almond flour and rolled oats, and are easily dairy free as well. Just LOOK at those golden edges, ooey-gooey middles, and puddles of dark chocolate.
The team and I made these amazing treats a couple of summers ago and truly became obsessed. They’re, of course, perfect straight from the oven but they’re also SO delicious and chewy right out of the fridge! Any way you enjoy them you might want to make a double batch because everyone around you will be swooning. They’re truly one of my fav easy desserts ever!
What are monster cookies?
Monster cookies are sort of a kitchen sink cookie, meaning they’re all about the mix-ins. Traditional monster cookies like my famous recipe have:
- Peanut butter
- Oats
- M&M’s
- Chocolate chips
These amazing monster cookie bars swap the peanut butter for tahini and include a few special add-ins.
Everything you’ll need to make these monster cookie bars
You seriously won’t be able to tell that these healthier monster cookie bars are both gluten-free and dairy-free. They’re SO fudgy but are made with wholesome ingredients you’ll love! Here’s what you’ll need to make them:
- Eggs: you’ll need 2 eggs to help the monster cookie bars bake up properly.
- Coconut sugar: I love the caramel-like flavor and perfect sweetness that coconut sugar adds to these bars.
- Coconut oil: for the perfect amount of moisture you’ll need a little coconut oil.
- Tahini: we’re skipping the traditional peanut butter and mixing tahini into these monster cookie bars instead!
- Flour: we’re using fine, blanched almond flour to keep the bars gluten free.
- Oats: you’ll also need some rolled oats to give them the perfect thickness. Remember to use gluten free rolled oats to keep the bars gluten free, too!
- Shredded coconut: you’ll mix in some unsweetened shredded coconut with the dry ingredients for that true monster cookie flavor.
- Baking staples: don’t forget the baking soda, vanilla extract, and salt. Learn how to make your own vanilla extract here.
- Delicious add-ins: we’re folding in dark chocolate chunks (or dark chocolate chips) and chocolate candies for melty chocolate in every bite. Remember to use a dairy free brand of chocolate to keep the bars dairy free. Don’t forget the sprinkle of fancy sea salt on top!
Simple ingredient swaps
I highly recommend sticking to this monster cookie bar recipe as closely as possible in order to get the best results! However, here are a few ingredient swaps I can recommend:
- For the coconut sugar: feel free to use brown sugar instead. Learn how to make your own brown sugar here!
- For the coconut oil: you can also use vegan butter or, if you’re not dairy free, you could use regular melted butter.
- For the tahini: peanut butter or almond butter would also work well!
- For the mix-ins: feel free to get creative here! I think Reese’s pieces, white chocolate chips, or nuts would also be delicious.
Can I make them vegan?
Please note that I have not tested these monster cookie bars with flax eggs. Let me know in the comments if you do, and be sure to use a dairy free/vegan chocolate & chocolate candies as well.
Looking for thicker bars?
If you like your monster cookie bars more “oat-y” and thicker, feel free to use 3/4 cup of rolled oats instead of 1/2 cup. I personally prefer using 1/2 cup.
Monster cookie bars made in one bowl
- Prep your pan. Start by preheating the oven to 350 degrees F and lining a 9×9 inch pan with parchment paper.
- Mix the wet ingredients. Mix together the eggs, coconut sugar, and tahini until they’re smooth, then stir in the melted & cooled coconut oil and vanilla. Be sure you mix everything well so that there’s no oil separation.
- Add the dry. Mix in the almond flour, oats, coconut, baking soda & salt until well combined.
- Add the mix-ins. Fold in the chocolate chunks and chocolate candies, reserving half for sprinkling on top.
- Bake & enjoy. Add the dough to your prepared pan, sprinkle on the rest of the chocolate, and bake! When they’re done sprinkle with sea salt, cool & then cut and devour.
The key to perfect monster cookie bars
The key to making perfect monster cookie bars that are gooey and delicious is to slightly underbake them. Take them out as soon as the edges are getting barely golden brown. They’ll set more as you let them cool.
Storing & freezing tips
- In the fridge: I’d recommend leaving the monster cookie bars on the counter at room temperature for no more than a day or two and then storing them in an airtight container in the refrigerator.
- To freeze: allow the bars to cool completely, then cut them as directed. Wrap individual bars in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
More brownies and bars you’ll love
- Ooey-Gooey Tahini S’mores Bars
- The Best Zucchini Brownies You’ll Ever Eat
- Salted Tahini Caramel Millionaire Bars (vegan + paleo)
- Blueberry Pie Bars with Oatmeal Crumble (vegan & gluten free)
- Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars
Get all of my brownies & bars here!
I hope you love these tahini monster cookie bars! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Tahini Monster Cookie Bars
Ingredients
- Wet ingredients:
- 2 eggs
- 1 cup (154g) coconut sugar (or sub brown sugar)
- ¾ cup (173g) tahini (or sub peanut butter or almond butter)
- ¼ cup (56g) melted and cooled coconut oil
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 cup (112g) packed fine almond flour
- ½ cup (48g) rolled oats (if you want them thicker/more oat-y you can do ¾ cup but I prefer ½ cup)
- ½ cup (43g) finely shredded unsweetened coconut (i use Bob’s Red Mill)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For the mix-ins:
- ½ cup (90g) dark chocolate chunks or chocolate chips (dairy free if desired), divided
- ½ cup (100g) chocolate candies (I used Unreal brand candies), divided
- Fancy maldon Salt, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line an 9x9 inch pan with parchment paper.
- In a large bowl, mix together eggs, coconut sugar and tahini until smooth and creamy. Next add in the melted and cooled coconut oil and vanilla and mix together again until it is very smooth and well combined. This should take at least 30 seconds to mix until smooth, you do not want any oil separation.
- Add the dry ingredients to the wet ingredients until well combined: almond flour, oats, shredded coconut, baking soda and salt. Finally fold in 1/4 cup of the chocolate chunks/chips and ¼ cup of chocolate candies; you’ll reserve the other half of each for sprinkling on top.
- Add the dough to the prepared pan and evenly spread out with a spatula towards the edges. Sprinkle the top with remaining ¼ cup chocolate chips and ¼ cup chocolate candies. Bake for 20-25 minutes until the edges are BARELY golden brown. The trick with these blondies is to slightly underbaked them so they stay nice and fudgy and gooey. Once done baking, sprinkle with sea salt. Allow blondies to cool for 20 minutes before cutting into so they don’t fall apart. Cut into 16 squares.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 24th, 2022, republished on August 17th, 2023, and republished on July 23rd, 2024.
This is a 5 star healthy dessert that my family loves. I actually have to refrain from eating it everytime I walk by the dish. Amazing 👏!!!
So glad these are a hit!
I did not make this *quite* per recipe: I substituted butter for the coconut oil and left out the shredded coconut. I was testing the recipe for Easter and there’s someone in my group that doesn’t like coconut. Without those two things, these were still delicious! I *LOVE* tahini but this is the first time I’ve used it in a sweet application. After I was already baking, I read a comment that the coconut was important for structure. My bars did set up but they needed to cook on the longer end. I personally love coconut so one day I will try these per recipe, I bet they’ll be even better!
I’m glad those swaps worked out well! Perfect dessert for the holiday 🙂
Delicious! I used almond butter since I didn’t have tahini but they turned out great!
Perfect! Glad you enjoyed!
I’m not seeing how any of these recipes can be called healthy
just as much sugar as a candy bar..
Look around you…. do you see anyone that needs to be eating this?
Hi! Everyone’s definition of healthy is different. I don’t see foods as off-limits, but like to create classics with unrefined sugars, alternative flours so that everyone can enjoy, etc.
How can I make substitutions for coconut oil? It
Is very high in saturated fat and I try to avoid it.
You could use avocado oil, sunflower oil or butter!
I made these with peanut butter and flax eggs, and the dough ended up very dry, so I ended up adding an egg at the end. In addition, I tried cutting the sugar to 2/3 cup, and I say go full strength on the sugar called for in this recipe.
Noted on the peanut butter! But yes, I recommend using the full amount of sugar to get the right flavor.
I’ve made this recipe about 5 times trying to make it work but they never bake right. Maybe it’s my error or a problem with my oven? I’ve tried the recommended time of 20-25 and they are completely raw in the middle. I’ve tried baking them slightly longer and they are still too soft in the middle even when cooled. I’ve tried baking them significantly longer and the edges get like a rock and the middle is finally semi done.
Hmmm are you weighing your ingredients? If not, might I suggest adding 1/4 cup of almond flour or oat flour to the batter. Also make sure you aren’t using coconut oil that’s already liquid at room temperature. Your coconut oil should be virgin coconut oil! Hope this helps!
A favourite in our home!! The tahini gives it such a perfect flavour, and it’s just as good (if not better) the next day from the fridge. I love keeping it simple with only dark chocolate chunks. Thank you Monique for another 5 stars recipe!!
So happy to hear that!!
These are a household favorite so delicious. I was wondering if there’s an easy conversion to make these in a 9×13 pan?
So happy to hear that! I think you can 1.5x the recipe and it should fit into a 9×13 inch pan. Let me know if you try it!
sounds like a good recipe. I will try it. I was wondering, what could I substitute for the almond flour? Could I use another nut flour or even all-purpose flour?
I wouldn’t recommend swapping the flour in here – sorry! The flavor and texture will change.
This bars turned so gooey and soft. I used oat flour instead of almond flour and it still turned good! Loved them so much. Thank you
Perfect! Glad you loved them!
These were so good! I do not like the taste of tahini but I had an unopened jar that needed to be used up. So I just went for it anyway. Made these exactly as you said and they are so good! Perfectly sweet, delightfully chewy little bars of joy. Totally making these again!
Baking with tahini is perfect – I find that you can barely taste it 🙂 So happy you loved these!
I’m not a coconut fan. Do you think I could do more oats in place of the coconut? or hemp seeds?
Hmm I haven’t tested it so I’m not 100% sure how the texture will turn out. Try these bars instead and add chocolate candies 🙂
These were delicious! What can I use instead of coconut?
Try this recipe and just add chocolate candies 🙂
Love these! Next time can I leave the coconut out? What would be a good substitute?
Try these bars instead and add chocolate candies!
Made these with my kids for the school bake sale and they were so easy and fun to make, perfectly gooey and delicious, and packed with nourishing ingredients!
So happy to hear that!
These are so AMAZING! I made them last night and stuck to the original recipe (no subs) and they are fantastic. I can’t wait to make them again for Easter. I love that they are gluten, dairy and refined-sugar free.
Such a great dessert!!
Made this exactly as written, just had to leave out the chocolate candies because I didn’t have them on-hand. These bars are just sooo good. My husband said they are in the top 1% of treats I make. Will be making again and again!
Amazing! So happy they were a hit!
Could the almond flour be substituted with gluten free baking flour? We had a gluten intolerant guest for Christmas and all my baking was gluten free, so I have quite a bit of Bobs Red Mill 1-1 Baking flour!
I haven’t tested it so I’m not 100% sure how the texture will change!
I made these for a friend who is gluten free dairy free. I used the flax eggs and they worked great!!:)
Perfect! So happy to hear that 🙂
These are really good! I had never made anything sweet with tahini before but I love these!
One of my fav ingredients to bake with! Glad you enjoyed 🙂
Holy moly. 🤤 These are the best little treats I’ve had in a long time! My husband and I are standing over them trying not to eat them all in one sitting. The texture and flavors are just perfect. I did make a few tweaks to make them vegan, and they turned out great! I used liquid Just Egg, melted vegan stick butter, dairy-free dark chocolate chips, and the dark chocolate peanut Unreal candy. I used PB instead of tahini. Scrumptious. This is definitely going in the saved file!
I’m so glad the vegan swaps worked out well! The perfect treat!!
DELICIOUS!
Do yourself a favor and take the time to cool in the fridge. They are *m a g i c a l* when cold!
FYI TJ’s tahini, mini 70% dark chocolate bars and chocolate coated candies work perfectly here.
So good!! Glad you loved them!
Very good! Subbed avocado oil for coconut oil since that’s what I had and did PB instead of tahini. Turned out great! Only thing I might do next time is to lessen the coconut sugar and/or chocolate chips. They were delicious but to give them to my toddlers I’d half all the sugar/chips/m&ms and I think it would still be plenty sweet!
Perfect! So glad you enjoyed!
can i sub anything for the almond flour?
I’ve only made them as is so I can’t recommend a flour substitute – sorry!
Kids love them; I make 1x month or so for a peanut-free lunch/snack when that is required of school or camp.
Amazing! So happy to hear that 🙂
Okay, so I trusted you completely on how delicious these were and made some to take to a party yesterday. I’m here to tell you and everyone else that these babies ARE THE MOST FREAKING DELICIOUS THINGS I’VE EVER EATEN IN PRACTICALLY MY WHOLE LIFE!!!! I figured a little chocolate is fabulous so why not add more than the recipe calls for. Um, don’t do that. Not everyone loves an overload of chocolate like I do. I’ll just say that. But totally MY problem. Everyone, especially me looooooved these bars so much! I put the left overs in the fridge and just ate one and oh my goodness, I’ve gone straight to chocolate heaven again today!!! If you don’t want them to be CHOCOLATE COOKIE BARS, just add what the recipe says. You’ll love them! Such a great flavor combination. These taste like just decadent, perfect oatmeal chocolate M&M bars that will make your whole day. Now, how to lose the 4 lbs. I’ve put on!!!
Amazing!! So glad you loved them – truly one of my all-time fav desserts!
Wowwww there are no words…these should be illegal ha! I made exactly as directed/recommend and they are fantastic. I definitely got the ooey gooey result! The few times I have baked with Tahini it makes for a fairly sticky dough, but I think that’s how it’s supposed to be
Hahaha YAY I’m so happy you loved them, Leslie!! And yes it’s definitely a sticky dough 🙂
May I use an 8 x 8 with this? I’m working on baking in my air fryer and 8 x 8 is the largest size that fits! Thank you – these look UNbelievable!
That should work, you might need to increase your baking time a bit. Let me know how they turn out!
Hot DAMN! These are so freaking good. I followed the recipe to a T and baked for 20 minutes and they are slightly underbaked perfection! Thank you!
LOVE! Glad this recipe is a hit, love these cookie bars, the perfect treat ❤️
These are FREAKING FANTASTIC. Seriously, they exceeded my expectations, and my expectations were very high. I made these for my wine club and came home with an empty container and multiple requests for the recipe. I pretty much stuck to the recipe, but used half tahini and half almond butter. For chocolate chips, I used Hu’s new keto chocolate chips and I highly recommend those, as they are all natural, sugar- and sugar alcohol-free, and delicious. I also mixed in some ChocZero white chocolate chips because I had some on hand. I also went with the dark chocolate version of the Unreal candies, because I just think dark chocolate is the better chocolate. I’ll be making these again this week to bring to work, to share the love. Thanks for another wonderful healthy delicious recipe!
Excellent! This is simply the best. I am so glad this recipe is a hit, thank you for your comment I really appreciate it!
These were delicious! Family gobbled them up too fast!
AMAZING. My whole family devoured them! (I even cut the sugar by half and they were still sweet enough!) And I made mine vegan/Paleo by using flax eggs, subbing 1/4 cup coconut flour for the oats, and using vegan YumEarth M&Ms. The flaked salt on top was a nice touch, too! New favorite dessert!
As a gluten free vegan I’m unsure why I subscribed. Just FYI oats, even if they claim to be gluten free, are still a no no for anyone allergic to gluten. It’s something to do with storage.
So I’m disappointed to get a recipe containing eggs and will unsubscribe. I’m sure you understand.
Go away Carol how about just unsubscribe without leaving this ridiculous comment!
Thanks for another great recipe.
What I love about your recipes is how easy they are to adapt to ingredients you have on hand, and they still turn out great. I cut the sugar in half, and did flax egg, I was low on tahini so did both tahini and almond butter. Turned out delicious. Highly recommend cutting the sugar, it’s still sweet but slightly healthier.
So happy to hear all those changes worked well and that you enjoyed them, Kelly!!
I omitted the coconut shavings as I don’t like them, I’m not sure if I undercooked them as they remained gooey and not fully cooked/baked though the corners were. It tasted really good but I’m wondering if the going without the shredded coconut affected the texture so much
Hi! Yes, the shredded coconut is essential for the proper texture. You might like this recipe instead 🙂
I made these yesterday and they were quickly devoured! I used two flax eggs and Hu baking gems (didn’t have any chocolate candies on hand) and it turned out great! I love the chewy texture and the chocolate gooey goodness. Will be making this again soon!
YAY!! Glad they turned out delish!
Another winner. I did make changes… I used 1/2 tahini and 1/2 natural peanut butter. I used almond flour and 1/2 Kamut flour.
Delicious !!! I have made the s’mores tahini bars exactly as the recipe and delicious.
Um YUM! Made the peanut butter version and went with 3/4 cup oats since I didn’t have shredded coconut. Topped with peanut butter M&Ms. Big hit!
Love it! So glad you enjoyed!
These were so good and easy to make! Easy to please some tough critics about “healthier food”. I used hue baking gems and they awesome. I will definitely make these again!
Hahah NICE I’m so glad everyone loved them!! Thanks for the review!
Made these today with the help of my kiddos, we used PB in place of tahini and used m&ms…they turned out AMAZING! We will definitely be making them again 🙂 thank you for sharing this recipe, Ambitious Kitchen!! ❤️
Yay!!! So happy they came out amazing 🙂