Date Cookies

4.99 from 598 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
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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!

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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 598 votes
Servings 48 cookies
Course Dessert
Calories 250
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Video

Ingredients
  

Instructions

  • 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.

Notes

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.

Nutrition

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.

Cuisine American
Course: Dessert

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Comments

  1. I made these with just a slight edit, I browned the butter. I also made sure to chill the dough. They came out great!

  2. These look amazing! I saw that you said they could be made with no nuts for a nut free cookie. Can I replace the nuts with Craisins or dried cranberries? I think the date and the cranberry together sound amazing, but will I get the same consistency of cookie? What do you think?

  3. These are so good ! I made two batches..the second batch I used raisins instead of dates & added 1tsp of cinnamon!

  4. These date cookies were amazing! I thought they came out best after rolling into a log and resting in the fridge overnight. They are easy to slice up and bake that way too!

    1. I haven’t tried that myself. I do think skipping one of the sugars would negatively impact the texture of the cookies so I would suggest making them as written.

  5. Oh my goodness, these cookies got RAVE reviews from everyone I gave them to for Christmas! One friend took one bite and said (with her mouth full of cookie) “Oh my, I’m going to need this recipe.” A gentleman at church won them in our white elephant gift exchange, and when I saw him a few days later, he said “Those cookies were AWESOME. If you ever make them again, I want some. You don’t even have to bring them to me; I’ll come get them.” I had leftover dates from making stuffed date appetizers and I was looking for a recipe to help me use them up. I typed in “date cookies” and liked the ingredients I saw in yours (I LOVE pecans), so I decided to give it a whirl. Glad I did! I’ll be making these again for sure!” Made exactly as directed. I do use a baking stone instead of cookie sheets, and I think that makes a huge difference. People are always asking what my secret to baking such good cookies is, and I tell them it’s using a baking stone.

  6. My husband loves dates and pecans so this was perfect. I did leave them in the oven for 12 minutes as they did not seem set enough even after 5 minutes of setting on cookies sheet. I used date spread. It was very easy, The date flavor was spread throughout the cookie.

  7. I made these tonight and they were pretty good. I didn’t have time to chill the dough, but they still baked up nicely. I didn’t have any pecans on hand so I used some slivered almonds instead. This gave the cookies a slight amaretto aftertaste which was really good with the sweetness of the dates. If I use almonds again, I might drop in a little bit of amaretto or almond extract for a slightly extra kick.

    I snuck one right after I took it out of the oven and I thought it didn’t have much flavor. It turns out you need to let them cool a little bit and then you can really taste everything.

    I did have to cook them for the full 11 minutes. I was worried because they were still pretty pale. I was concerned that they’d still be doughy on the inside when they cooled, but they were the perfect baked consistency.

    1. So glad you liked them! You do want to let them cool before you eat them to get the full flavor, and they do continue to cook while cooling so pulling them out at 11 minutes ensures that they don’t get overbaked. Thank you for sharing your advice and feedback!

  8. I just made these over the weekend and my husband can’t stop himself from eating not one at a time but 4 lol. The recipe is simple, accurate and delicious! A brand new favorite and will be baking another 4 dozen this weekend

  9. Theses look amazing ! Do you think I could use date paste with nuts already incorporated ? I have left over from a previous recipe.

  10. My husband is the Ultimate Cookie Monster and VERY selective when it comes to cookies. I tried this recipe today. The first words out of my husband’s mouth after the first bite were, “OH MY GOD THESE ARE DELICIOUS!!!”

    1. I wouldn’t recommend as it may affect the texture of the dates. You can make the cookie dough up to 2 days in advance and keep it in the fridge, or you can roll the cookie dough into logs and freeze them for baking at a later time.

  11. I halfed this recipe and brought them to work, the container was gone! very fast. this recipe is so good. Making them for my parents next.

  12. Thank you for this wonderful cookie recipe. Every Wednesday I bake a treat for my staff to share at staff meeting. Your date cookie was a big hit, especially for my staff member who was born in Beirut.

  13. This looks amazing!
    I just had a question, the video says 1 cup brown sugar, but the written recipe says 1/2 cup. Just wanted to confirm which is the correct amount?

  14. I like these, but I wish I didn’t soak my dried dates. I think it made the dough too wet (?). I soaked them for a bit and drained them well, but they turned to mush. I baked a few adding some dates in their original condition to the dough, and they were better. If I made these again, I’d cut up fresh dates or just use the dried, minced dates as they are. Otherwise a fine recipe!

    1. Yeah, I agree you don’t want to soak the dates for this recipe. It’s better to use them as-is (after they’re pitted, of course) If you like dates, I’d love for you to try my date snickers recipe – it’s this month’s cooking challenge too so you are entered to win a food processor this month!

      1. Thanks. I’ll try the other one, too. I suggest deleting this suggestion. 🙂 “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.”

        I would have loved these with some chewy date bits.

        1. The cookies aren’t bad, but the pecans completely overpower the dates! Can I make the cookies without nuts?

          1. I didn’t have pecans handy so I made mine with about 1/4 cup of slivered almonds (since that’s all I had in the cupboard). It turned out great. The nuts were very subtle, and it had just a slight amaretto aftertaste.

  15. I would like to print this recipte – I have dates on hand and need to use them while they are still fresh. Can you help?

    1. Hi Lisbeth, in the recipe card at the bottom of the page, there is an icon of a printer on top of the image in the right-hand corner. Click on it, and it should bring up a window that you can print from. You’ll have to let me know how the cookies turn out!

  16. I liked making these. they turned out brilliantly. Happy….
    no idea what Berdine did, enjoyed them so much that I made them twice in a fortnight!

  17. Your date cookies are delicious! I followed your recipe exactly. I love dates and when I found your recipe, I thought I’d try it . I am sure glad I did. I’ll be making more of these.

  18. Wow! Dates, sultanas, raisins cherries, etc marinated in brandy for a week. Extra spices. Your cookies enhanced baked perfect, even better the next day! 👍🏾

    1. I started making these a couple months ago. I usually freeze about 2/3 of the batch so they stay fresh. No issues.

  19. I made these and they’re so delicious! I added some cinnamon nutmeg and ginger for a little spice. Question, if a freeze into a tube, do I bake from frozen or let the dough thaw first?

    1. That makes me so happy to hear! Yay!! When baking from frozen, first slice the log into round cookies, and then bake without thawing. Just add 2-3 extra minutes to the baking time!

    1. It will work with any dates, but medjool dates are widely available, so those would be great in this recipe!

  20. These turned out really well. I didn’t have pecans on hand which would have been delicious. However I used walnuts and they are still really yummy! I didn’t refrigerate the dough as I was baking at night for my husband’s lunch, so time was a factor. Puffy like cake a nice change from the norm. Thank you!

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

  22. 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!

  23. 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
    Aliza

  24. 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 😁👍🏻

  25. 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?
    Thanks!

    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!

  26. 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!

  27. Hi there, I’m working on changing up my recipe cards to be able to easily convert to the metric system. I should have an update soon.
    All my oven temperatures do not include the fan.

  28. A thicker, chewy cookie. I will add it to my Christmas baking recipes…I drizzled with a cream cheese icing. My husband loved them. Next time I will add more dates to intensify the flavor. They came out of the oven as pictured.

  29. These were fantastic! I used flax eggs and replaced some of the sugar with honey, and used coconut oil and these came out exactly like the picture. Mine baked a little longer but were crisp on the outside and chewy on the inside. Highly recommend for someone looking for a new cookie recipe to try!

  30. These cookies are so delicious! Mine turned out soft and chewy and just perfect. This will be my go to recipe!

    1. I halved the recipe, followed instructions exactly, and it made 2 sheet pans of cookies. Perfect! I love pecans so I’d personally add more next time. Solid recipe!

  31. I’ve really enjoyed making these – this recipe yielded at least 50 cookies which I got to share (in a physically distanced way!) with neighbours and family during lockdown. I left out the pecans as I’m allergic and they were still perfect.

  32. WOW! I will try it tomorrow)))) could you write how many grams of flour and butter in your cup, please! Thank you very much for this recipe!

    1. Sorry I’m not how to add that to my nutrition label. But you can google them to get the measurements. Hope that works 🙂

    1. I wrote that I didn’t think they were anything great and would not probably make them again. I had frozen the cookies after making them and took them out today for my daughter-in-law to try. She loved them and wanted the recipe so I decided to try eating them again. I ate them partially froze them and loved them too. What a difference a day can make! lol!

      1. Oh wow, I’m so glad you came back and left this second review. I think like most cookies freezing the dough makes them taste better. So glad you and your daughter-in-law enjoyed them! Thanks so much for coming back and letting me know!

  33. These were easy to make and have a wonderful flavor. I am glad I found this recipe. If our grandchildren like them, they will be added to my rotation.

    1. Yay! I’m so glad to hear that! And I really hope your grandchildren like them! They may need some chocolate chips added in there haha!

      1. Hi dear,

        I made these cookies and everybody loved them and they were very easy to make! Thank you so much!

  34. Yummy, soft, and rich. I used almond extract instead of vanilla just to try it out and everyone loved them. I will plan on making it again with vanilla extract and chocolate chips instead of dates to appeal to my kids who thought I was making chocolate chip cookies!!! I can see the dough as being a great basic recipe and then adding whatever strikes your fancy!

    1. So glad to hear you liked it! And I think the almond extract would be so yum with them. My did thought the same thing at first with the chocolate chips haha! Thanks so much for sharing your feedback 🙂

  35. Perfect recipe for the outcome I was after. Also found toasted walnuts to be great. And replaced some flour with ground almond flour. Thank you

    1. Yay! I’m so glad to hear that. And it’s good to know that the almond flour worked in there as well in small amounts. Thanks for sharing!

  36. I made these and they turned out perfectly, my in-laws loved them.
    I added some chocolate chips with these because they love chocolate.

    1. Yay! So glad to hear that you made them and enjoyed them! And I love that you added chocolate chips to them. Thanks so much for sharing!

  37. These are absolutely fantastic! What are your thoughts on adding a hint of almond extract to them? I feel like that would make it!

    1. Thanks so much! Glad you enjoyed them. And I think almond extract would be great. Just leave out the vanilla extract 🙂