Tahini Chocolate Chip Blondies

0 Preheat oven to 350 degrees F. Line a 8×8 pan with parchment paper.
1 In a medium mixing bowl, make flax egg by combining the ground flaxseed with the water. Mix and set aside for 5 minutes to thicken.
2 Add the coconut sugar, tahini, almond milk, and vanilla to the bowl with the flax mixture. Stir until well combined and smooth. Then add the almond flour, coconut flour, baking soda, and salt. Mix until well combined. Fold in the chocolate chips. Batter will be thick.
3 Pour batter into parchment lined pan. Flatten out until it is evenly distributed. Bake for 18-23 minutes (mine took 20). You just want the edges to be golden. Careful not to overbake, you want the inside to stay gooey and soft. Once you take it out of the oven, sprinkle with flaked sea salt or kosher salt. Let it cool in the pan on a wire rack until completely cooled before slicing. Enjoy!
4 Store in an airtight container on the counter for 2 days or in the refrigerator for 5 days. Freeze up to a month.