Description

These Date Cookies are sweet, soft, and chewy with a rich caramel-like flavor from dates and a touch of crunch from walnuts. Perfect for the holidays, these cookies are a wonderful treat to enjoy with your morning coffee or afternoon tea even after the festivities are over. They are rich and buttery with a delightful fruity twist that's so good, you won't leave any crumbs behind!

Ingredients

2 ¾ cup (330 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1 cup (227 grams) unsalted butter, softened
2/3 cup (133 grams) light brown sugar
1/2 cup (100 grams) white sugar
2 tablespoons (40 grams) date syrup
1 large egg, at room temperature
2 teaspoons vanilla
3/4 cup (120 grams) medjool dates, chopped
1/2 cup (40 grams) rolled oats
1/2 cup (60 grams) pecans, chopped

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Instructions

Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.
In a medium to large sized mixing bowl, add in flour, baking soda, salt, cinnamon, and cloves. Whisk well to combine, then set aside.
In a large mixing bowl, add the butter, brown sugar, and white sugar, and beat with an electric hand mixer until fluffy, about 3-4 minutes. Add in the date syrup, egg, and vanilla, then beat again until smooth and fluffy.
Add in the flour mixture, then beat together until well-combined. Add in the chopped dates, chopped pecans, and rolled oats, then fold until well-dispersed.
Using a medium cookie scoop, scoop out your cookies onto the prepared baking sheet. Place 6 cookie dough balls onto the lined baking sheet, spacing them 2 inches apart.
Bake the cookies for 12-13 minutes. Allow the cookies to cool for 5 minutes before transferring onto a wire rack to fully cool.
Repeat baking in batches with remaining cookies.

Notes

How to store: Date cookies will stay fresh on your counter for up to 5 days. Just make sure to store any leftovers in an airtight container to avoid them from getting stale.

How to reheat: If you prefer warm cookies, you can reheat a few in the oven at 350°F (177°C) for 4 to 5 minutes or in the microwave for 30 seconds until warm and soft.

How to freeze: I don’t recommend freezing the baked cookies as it can significantly affect their flavor and texture. But you can always freeze the raw cookie dough for later use. Place the dough balls on a parchment-lined baking tray and freeze for 2 hours. Once frozen, transfer them to a freezer-safe bag or container and store in the freezer for up to a month.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Bake
Cuisine: American