Trying to make a good impression at the new job. Can you blame me? New coworkers means a whole bunch of new taste buds to assault. They seem to be pretty open to eating anything in the kitchen so this is a good sign. It also called for a double batch!

I’ve been trying to come up with different flavour combinations and I have been thinking about sesame seeds since the last time I made bagels. Instead of using tahini which would make a smooth cookie, I opted to keep the crisp in and use whole sesame seeds. I was going in a new direction by leaving out the vanilla which was fine and opting for lemon zest instead. Honestly the cookies in the photos have a bit of vanilla but they don’t need it at all.

Vegan Sesame Lemon Cookie Recipe Print Recipe Pin Recipe Ingredients 1 Tbsp ground flax

3 Tbsp water

1/2 cup margarine

1 cup packed brown sugar

zest of 1 lemon

1/2 cup sesame seeds toasted

1 cup all-purpose flour

1/4 teaspoon baking powder Instructions Preheat oven to 350 degrees F

Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool.

Make the flax egg with the flax and water. Let gel for 5 minutes.

Cream the margarine and sugar until combined, add the flax egg.

Stir in the lemon rind, sesame seeds, flour, and baking powder.

Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie.

Bake for 10 minutes or until golden brown. Cool for a few minutes before removing from cookie sheets. Cool cookies on wire racks.

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