A fun mediterranean inspired cookie recipe, these buttery date cookies are sweet, nutty, chewy and completely irresistible - perfect for cookie exchanges
It’s cookie exchange season! I love this time of the year because we are seriously all cookie monsters in my house! And although I’m not a huge baker, I love finding simple baking recipes and adding my own little twist to them to make them healthier or simple. I found this date cookies recipe from Tori Avey, and honestly didn’t even change a thing. They are rich, buttery and chewy and will give everyone on your cookie exchange list a break from oatmeal raisin cookies!
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!
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.
Give it a good mix and then fold in the dates.
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.
I tried it first with 1/2 cup of butter and the result was a more dense and crunchy cookie. We loved them this way and you can really taste the dates and pecans. This is what those looked like.
Then I followed the recipe and used the recommended full cup of butter and the result was a more buttery (obvi!) cookie. But it was also more chewy and more rich. So you can have your choice here. I think I prefer the latter with a whole cup of butter.
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!
Tips for making date cookies:
- 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.
- 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.
- 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.
If you make this healthy-ish feel good Date Cookies recipe, please be sure to leave a comment and/or give this recipe a rating! 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!
More cookie recipes:
- Oatmeal Raisin Cookies
- 3 Ingredient Peanut Butter Cookies
- Chocolate Chip Tahini Cookies
- Chewy Chocolate Chip Cookies
- Flourless Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup butter at room temperature
- 1 cup cane sugar
- 1/2 cup of packed light brown sugar
- 3 eggs at room temperature
- 1 tsp vanilla
- 1 1/2 cups roughly chopped pecans toasted
- 1 1/2 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 cookie scoop onto the prepared baking sheet, leaving about 2 inches between each cookie
- Bake 8-11 minutes, or until golden brown and cookie is puffed.
- Cool for 5 minutes before removing to wire racks to cool completely.