Tahini Almond Cherry Cookies


"These toothsome cookies are rich with tahini, almond paste and meal, fruit, and multigrain flakes. They make great snacks for the bicyclists in my life!"

Ingredients 50 m {{adjustedServings}} servings 134 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper.
  2. In a large bowl, cream together the butter, tahini, brown sugar, 3/4 cup of turbinado sugar, and almond paste until smooth. Mix in the egg, vanilla and orange juice. Combine the flour, baking powder, salt, almond meal, and cinnamon; stir into the batter until well blended. Mix in the cereal and sour cherries.
  3. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Sprinkle the remaining 3 tablespoons of turbinado sugar over the tops.
  4. Bake for 8 to 10 minutes in the preheated oven, until golden at the edges. Cool for a few minutes on the cookie sheets, then transfer to wire racks to cool completely.
Tips & Tricks
Hedgehog Cookies

Melted chocolate and chopped pecans turn cookies into fun hedgehogs!

How to Make Cookies

Follow this simple recipe for perfect homemade cookies.

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Reviews 4

  1. 5 Ratings


Hey, just a footnote: the ingredients should read "multigrain HOT cereal"; like oatmeal, only multigrain. Enjoy, I hope!


These cookies are a good way to use up extra tahini. They are good but they didn't leave me dying for more. I increased the orange juice to 4 tbsp because the cookies were so crumbly these just fell apart.


I was looking for a recipe using almond paste and meal in drop cookie form and made these with a few changes based on what I had and what my family likes BUT they came out really well. I gave four stars because the cereal was confusing. First of all, I didn't have tahini so I used peanut butter. I don't use eggs so I used egg replacer. A bit extra almond paste (7 oz tube total) seemed to make up the extra stickiness. I don't generally have orange juice around the house so I used cider. I hadn't heard the bit about using a multigrain cereal so I did use a flake. Luckily it was a very robust whole grain flake so it was fine. Next time is try oats but otherwise I'm incredibly pleased. They came out slightly crisp on the edges and chewy in the middle. They didn't spread too much (though I did use cold butter, let stand mixer do the work, and I refrigerated dough afterwards. MOST IMPORTANTLY they have that almond paste texture which I LOVE. I will try again next time I have extra tahini.