This recipe came out of my friend’s Trader Joe’s cookbook. It only has six ingredients (five if you omit the salt)! Plus, if you use certified gluten-free oats your treats will be both vegan and gluten-free.
These cookies were so quick and easy to make. Mixing my brand new almond butter and waiting for the oven to preheat were the longest steps. I didn’t bother to chop up my dried cranberries, but I suppose they’d distribute more evenly if you did. Be prepared for sticky fingers when doling out the dough- maple syrup and almond butter will do that.
Today was my first time trying out this recipe and I am well pleased. The sesame seeds and almond butter blend together to create a nutty flavor reminiscent of a candy from my childhood (what candy I cannot recall). I’ve never used sesame seeds in desserts before, but these cookies are so delicious that I’m going to have to start experimenting!
Sesame Cranberry Chewies
- 1 1/4 cups old-fashioned rolled oats
- 3/4 cup creamy almond butter or peanut butter
- 1/2 cup sesame seeds
- 1/4 teaspoon salt (omit if nut butter is salted)
- 1/2 cup agave nectar or maple syrup
- 1/2 cup chopped dried cranberries or dried cherries
Gather together all of your ingredients. Preheat oven to 375°F.
In a large mixing bowl, mix together all of the ingredients.
Drop 1 1/2 inch balls onto an ungreased cookie sheet and lightly press to flatten slightly.
Bake 8-10 minutes, until very lightly browned. Keep your eye on them as they can burn quickly.
Cool and enjoy! Can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months (if they last that long!).
Yield: 16-20 cookies