I made these Marbled Tahini Cookie Bars for a girls night the week before quarantine started. I had a bunch of my fellow entrepreneur friends over for a night of enchiladas, wine, laughing, and obviously, dessert! We didn’t know things would be ending up like this and that we wouldn’t be getting together again for quite some time, so I’m so glad I made these Tahini Cookie Bars for us all to enjoy while I had the chance. I can’t wait for this to end so we can all hang out again!

I’ve been making a lot of tahini baked goods these days since I don’t have any nut butter on hand, but these cookie bars have honestly been my favorite. I think the cassava flour is the game changer—it’s truly one of the best tools ever for achieving “normal” gluten free baked goods. I used Pamela’s Cassava Flour for this recipe but I’m also a big fan of Otto’s Cassava Flour.

Even though a lot of baking bloggers are using tahini I have to remind myself that not many people know what it is. If you’re in that demographic just imagine liquid gold and almond butter with the taste of sesame and you’re right on track. I’ve loved using it in baking in place of nut butter or coconut oil while I’ve been learning what oils my body tolerates better than others.