Tahini Monster Cookie Bars | Ambitious Kitchen

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

1. Prep your pan. Start by preheating the oven to 350 degrees F and lining a 9×9 inch pan with parchment paper.
2. 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.
3. Add the dry. Mix in the almond flour, oats, coconut, baking soda & salt until well combined.
4. Add the mix-ins. Fold in the chocolate chunks and chocolate candies, reserving half for sprinkling on top.
5. 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

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!