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Tahini Almond Cherry Cookies

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SKILLETZILLA

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 {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

SKILLETZILLA
7
7/1/2005

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

DINGBLIP
6
8/22/2006

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.

Kelly
2
5/18/2009

Great recipe -- I made it with whole wheat flour and it turned out great!