1 1/2 cups dried sweet cherries, cranberries or dates (or a combination), roughly chopped
Instructions
Preheat oven to 350 F. Line baking sheets with parchment paper.
In a small bowl, mix flour, oats, baking soda and salt. Set aside.
Cream butter and sugars until light and fluffy. Beat in tahini, molasses and vanilla. Beat in eggs, one at a time. Add flour in two batches, incorporating with a wooden spoon. Fold in dried fruit.
Drop by teaspoons onto lined baking sheet. Bake for 10-12 minutes, or until the edges are golden. The cookies will spread significantly, so space evenly and limit 6-8 per baking sheet.
Originally Submitted
11/17/2008
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