Mix the softened plant-based butter with the granulated sugar until it becomes a smooth cream.
In a separate bowl, combine all-purpose flour, salt, and baking soda.
Combine dry ingredients with the creamed plant-based butter and mix. Then add tahini and water and mix again.
Scoop into small dollops, about the size of a quarter (these cookies spread out a lot!) and bake at 350°F for about 8 minutes or until golden brown. Remove from the oven and cool on a rack.
In a medium-size bowl, combine the tahini, cornstarch, agave, salt, and optional lemon zest for the filling and stir until smooth.
Spread in between two of the cooled tahini lace cookies and serve warm for ultimate ooey-gooey-ness!
Pair with a glass of chilled Hope and Sesame Original Sesamemilk!