Description
These Date Cookies combine the rich sweetness of medjool dates with crunchy walnuts in a soft, chewy cookie that’s perfect for a comforting snack or dessert. With a hint of vanilla and a perfect balance of sugars, these cookies bake up golden and delicious, offering a delightful treat that’s easy to prepare in under half an hour.
Ingredients
Dry Ingredients
- 225 g plain flour (all purpose flour) (1 ¾ cups / 8oz)
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
Wet Ingredients
- 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4oz)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Sugars
- ⅔ cup light brown sugar (135g / ~4 ¾oz)
- ¼ cup white granulated sugar (50g / ~1 ¾oz)
Add-ins
- 1 cup diced medjool dates (150g / ~5 ¼oz)
- ¾ cup walnuts, chopped (80g)
Instructions
- Prepare Butter: Melt the unsalted butter in a microwave-safe bowl using the microwave, then allow it to cool slightly so it’s warm but not hot.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 180°C (160°C fan-forced) or 350°F. Line two large baking sheets with baking paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the plain flour, baking soda, and salt until evenly combined.
- Combine Wet Ingredients and Sugars: To the cooled melted butter, add the egg and vanilla extract, whisking thoroughly. Then add both the light brown sugar and white granulated sugar, whisking again until the mixture is fully combined and smooth.
- Add Dry to Wet Ingredients: Stir the flour mixture into the wet mixture using a spatula until about 90% combined – the dough should still look slightly floury but mostly mixed.
- Add Dates and Walnuts: Reserve a small handful of chopped dates and walnuts for decorating. Add the remaining dates and walnuts into the dough and mix gently until just combined, taking care not to over-mix.
- Form Dough Balls: Scoop the dough into roughly 3 tablespoon-sized balls (or use a ¼ cup ice cream scoop) to get thick dough portions, perfect for achieving a chewy texture.
- Place on Baking Sheets and Top: Arrange the dough balls on the lined baking trays spaced a couple of inches apart. Dot the tops of each cookie with the reserved dates and walnuts for extra texture and visual appeal.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes. For gooier, softer centers, bake closer to 12 minutes. For soft and chewy but fully cooked cookies, bake for 14 minutes or until edges are golden.
- Cool the Cookies: Let the cookies cool on the trays for 5 minutes after baking, then carefully transfer them to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, enjoy your delicious date cookies. Don’t forget to leave a comment and rating if you try the recipe!
Notes
- Use medjool dates for their natural sweetness and chewy texture which perfectly complements the cookie.
- Allow the melted butter to cool slightly before adding egg to prevent cooking the egg.
- Adjust baking time according to your preference for gooey or more cooked cookies.
- Baking one cookie first can help you get a feel for how your oven bakes these cookies.
- Store cookies in an airtight container to maintain freshness for several days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
