Hey guys and gals! I hope May has been treating you well. Im sharing a delicious dessert this month that I’m sure everyone will love. Although i don’t follow a vegan diet, I enjoy experimenting with vegan options in the kitchen on occasion. These lemon tahini cookie bars are probably one of my favorite desserts I have created to date.
Tahini is a paste ground from sesame seeds. It’s commonly used in hummus but can be used in many things including dressings, marinades and of course, desserts!
The good in this? Tahini can be substituted for butter 1:1 in your favorite baked goods. Tahini does not contain cholesterol which makes it a good substitute for butter. Although it contains saturated fat (all oils contain a little), it’s higher in monounsaturated and polyunsaturated fats which improve heart health.
I love the nutty taste tahini gives baked goods. Feel free to put your favorite toppings in these cookie bars. I added white chocolate chips (not vegan) but there are vegan alternatives out there to use such as nuts, dark chocolate, or even dried fruit.
Try these and let me know your thoughts!
Lemon Tahini Cookie Bars
- 3/4 cup tahini
- 3/4 cup brown sugar
- 1 flax egg
- ½ tablespoon lemon extract
- Zest of 1 lemon
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon lemon juice
- 2/3 cup white chocolate chips divided (optional)
- Preheat oven to 350°F. In large bowl, combine tahini and brown sugar. Add flax egg, lemon extract, and lemon zest. In medium bowl, combine flour, baking soda, baking powder and salt. Add dry ingredients to tahini mixture and combine. Mixture will be crumbly. Fold in white chocolate chips if desired. Press mixture into 8×8 baking pan and bake for 25-30 minutes or until edges are golden brown. Let cool for 5-10 minutes and cut into 9 bars.
- optional: Combine 1/3 cup melted white chocolate and 1 tablespoon of lemon juice and drizzle over top of bars.