Date Cookies

4.98 from 118 votes

A fun mediterranean inspired cookie recipe, these buttery date cookies are sweet, nutty, chewy and completely irresistible - perfect for cookie exchanges 

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I love these date cookies so much, I included them in my holiday cards to friends and family! They are rich, buttery and chewy and pretty easy to make. Take a break from oatmeal raisin cookies and try these Mediterranean inspired cookies full of naturally sweet dates. And if you have dates left over, be sure to try my pecan date bars – so fun for the holidays!

Date cookies on a white plate

How to make date cookies

This is a pretty standard cookie recipe, so it’s easy to follow along. Think of it like oatmeal raisin cookies, but instead of the raisins and oatmeal, we’re adding dates and pecans.

The pecans were super quick to chop up. The dates on the other hand were a bit of a sticky situation. But I had my kids help me pit them, and then it took me about 5 minutes only to chop them up. Making cookies is totally a family effort sometimes!

Chopped pecans and chopped dates for the date cookies

For best results and to ensure that everything is well incorporated, use a stand mixer or hand mixer. Cream the butter and sugars together, then add the flour mixture. When you have a smooth cookie dough, fold in the pecans.

Mixing bowl showing the cookie dough before and after adding chopped pecans

Give it a good mix and then fold in the dates.

Mixing bowl showing all the ingredients mixed then adding the dates and mixing again

And now you’re ready to bake the cookies, or you can chill them and bake them at another time. You can also roll them into a cookie dough log, freeze it and then slice and bake when the cravings set in. The result is chewy, sweet and decadent date cookies that are perfect for the holidays!

Plate of date cookies with one hand going in to grab a cookie

Tips for making date cookies:

  1. Make sure to use fresh soft dates. If the dates you’re using are a bit dry, you can place them in a bowl of water and heat them in the microwave for 10-20 seconds. You can also heat them on the stovetop with a few teaspoons of water. Either technique will soften them up. They will also soften more as they bake.
  2. Use half the amount of butter for more a dense and crisp cookie. If you want to lower the fat content, you can swap half the amount of butter for applesauce or you can really just cut the butter in half and the result is still delicious with a slightly more crunchy texture.
  3. Don’t over bake the cookies. When the timer goes off (between 8 to 11 minutes depending on the size of the cookies), they may not look completely done, but as long as the edges are brown and they have puffed up, remove from the oven. They will continue to slightly cook as the cool.
  4. Chill the dough. If time allows, it really helps to chill the dough for at least two hours before baking. Chilling the cookie dough allows the butter to solidify. So when the cookies bake in the oven, the butter takes longer to melt and keeps the cookie more compact.

Overall, these date cookies are easy-to-make, rich in taste and total crowd pleasers! Some people even think they taste like pecan pie. It’s that gooey baked dates with the crunchy pecans that gives that effect. What I love about them is that they are a festive treat that is not so common and uses up dates, which we also have an abundance of in my house. Move over oatmeal raisin cookies, and make room for these delicious date cookies!

If you’ve tried this feel good Date Cookies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Date Cookies

A fun mediterranean inspired cookie recipe, these buttery date cookies are sweet, nutty, chewy and completely irresistible – perfect for cookie exchanges 
5 from 118 votes
Servings 48 cookies
Course Dessert
Calories 250
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins


  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp Kosher salt
  • 1 cup butter at room temperature
  • 1 cup cane sugar
  • ½ cup of packed light brown sugar
  • 3 eggs at room temperature
  • 1 tsp vanilla
  • 1 ½ cups roughly chopped pecans toasted
  • 1 ½ cups chopped pitted dates


  • Preheat oven to 350ºF. Line baking sheets with parchment paper.
  • In a medium bowl combine the flour, baking soda, and salt.
  • In the bowl of an electric mixer, beat the butter, granulated sugar and brown sugar until well combined, about 2 minutes.
  • Add the eggs one at a time, then add the vanilla. Gradually add the flour mixture. Mix on low speed until the flour is well incorporated. Stir in the pecans and dates.
  • If time permits, cover the dough with plastic and chill for 2 hours or overnight. This allows the cookies to be thicker more chewy.
  • Scoop the chilled dough using a spring-loaded cookie scoop onto the prepared baking sheet, leaving about 2 inches between each cookie. It should make about 48 cookies
  • Bake 8-11 minutes, or until golden brown and cookie is puffed.
  • Cool for 5 minutes before removing to wire racks to cool completely.



Recipe: This recipe is adopted from Tori Avey. I did not make any changes to her recipe as they were perfect as is.
Storage: Store any leftovers in an airtight container. These date cookies will stay fresh for up to 5-7 days at room temperature
Make Ahead Tips: You can make the cookie dough up to 2 days in advance. You can roll the cookie dough into logs and freeze them for baking at a later time. 
Sourcing: You can find the dates at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with raisins. You can also use date paste if you find it available at your local grocery store.
Substitutes: For best results, follow the recipe as is. However if you don’t like pecans, any other nut will work well in this recipe. I would recommend walnuts. You can also omit the pecans all together to make it a nut-free recipe.
Serving Size: Each serving is for two cookies.


Serving: 2cookies, Calories: 250kcal, Carbohydrates: 32g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 226mg, Potassium: 121mg, Fiber: 1g, Sugar: 19g, Vitamin A: 285IU, Vitamin C: 0.1mg, Calcium: 22mg, Iron: 1.1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Date cookies on a white plate

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  1. I use weight for dry ingredients since it seems more accurate for me.
    Do you offer your recipes in ounces or grams?

  2. I just made this amazing recipe. In place of the sugar I put 1/2 cup stevia 1:2 , because I have diabetes .So I can eat these wonderful cookies now!

  3. I am the owner/ director of DESERT OASES LIMITED, I import Saudi Dates that is fresh and soft.
    Please send me the right receipt for the cookies. I am willing to make them for me and my partner. Because i am not Intersted to sell cookies my job is to sell dates only.
    Thank you

  4. These are delicious thanks I’m always looking for date recipes, although I did use walnuts instead as pecans cost the earth in Australia lol I am looking forward to trying your zucchini ravioli soon thanks 😁👍🏻

  5. I did not have pecans so I substituted chopped walnuts and these cookies are delicious! My adult son turned his nose up to dates but changed his mind after tasting them!!
    Can I freeze them?

    1. I love that! Thank you so much. If you choose to freeze them, make the cookie dough up to 2 days in advance and roll the cookie dough into logs and freeze them for baking at a later time.

    2. Looks amazing. Definitely will try this! One question though.. can I roll the dough into balls instead of log to freeze? Thanks!

  6. Mine did not come out very well. They burned or got too dark on the bottom despite using parchment paper. They were not crispy at all on the outside and did not get done completely on the inside. The only substitution I made was Swerve sugar instead of regular sugar. The flavor was decent, but the texture really took away from the experience. Maybe it was the Swerve sugar? Most people had good luck with these.

    1. Yes, I’m afraid low carb sugar behaves so different and needs to be tested with recipe adjustments. I have never used Swerve but don’t believe you can just substitute 1:1 like that sorry.

    2. I wonder if the cooking time affected it? When the timer goes off to signal that it’s done, as long as the edges are brown and they have puffed up, remove them from the oven. Also, use half the amount of butter for more a dense and crisp cookie!

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