A fun mediterranean inspired cookie recipe, these buttery date cookies are sweet, nutty, chewy and completely irresistible - perfect for cookie exchanges
Servings 48 cookies
- 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 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.
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. The nutrition information for these cookies assumes the dough makes 48 cookies and 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