Date Cookies

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5 from 2 votes

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These Date Cookies are super easy chewy cookies ready in under 30 minutes and made with just 2 base ingredients for a perfect sweet snack.

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Prep Time15

Cook Time10

Total Time25

Servings: cookies

Calories: 167.3kcal

Author: Carine Claudepierre

Ingredients

2 cups Almond Flour (note 1)
1 cup Medjool Dates pitted, equivalent to 10 Medjool dates, packed in the cup to measure (note 2)

Optional flavor ideas

1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
2-3 tablespoons Maple Syrup (note 3)
½ teaspoon Almond Extract
2 tablespoons Dark Chocolate Chips (note 4)

US Customary - Metric

Instructions

Place the pitted dates in a glass bowl, pour boiling water on top, and set aside for 5 minutes to soften.
Preheat the oven to 340 °F (170 °C). Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
Drain the dates in a sieve over the sink and press the dates above a bowl to remove the excess liquid trapped in them. Set the juice aside as you might use some of the recipe later.
Place the drained soaked dates in the bowl of a food processor along with almond flour and process on medium-high speed until it forms a crumbly mixture with tiny pieces of dates - no big ones. It takes about 1 minute.
Stop the food processor. The batter is ready when you are able to form ball of dough as you squeeze it with your hands. It should stick together nicely. If too dry, simply process again adding a little bit of the date 'juice' you kept earlier until the batter is easy to squeeze. If too wet, add a little more almond flour and process again.
Roll 10 dough balls and place them on the prepared baking sheet.
Lightly wet or oil hands to press down each dough ball into a cookie shape. They won't expand in the oven. The shape you give now is the shape you get at the end.
Bake the date cookies on the center rack of the oven for 8-12 minutes at 340 °F (170 °C) until golden brown on the side.
Let the cookies cool down on the baking sheet for 10 minutes then transfer them to a cooling rack.

Notes

Note 1: I recommend ultra-fine blanched almond flour for best texture. Almond meal works as well, but the cookie batter tends to be dryer and requires more liquid - water from the soaked dates - to come together. The recipe works with hazelnut flour. The recipe doesn't work with all-purpose flour or oat flour. Oat flour is highly liquid absorbent and if you try it, you will need way less oat flour and the cookies won't be as moist.

Note 2: I don't recommend another type of dates, Medjool dates are soft and add a delicious moisture to the cookies.

Note 3: You will need a little more almond flour to make the cookie dough less wet as maple syrup makes the dough sticky.

Note 4: Feel free to press in a few chocolate chips on top of the cookies before baking for extra sweetness.

Flavors Ideas: you can add 1 teaspoon of almond extract or vanilla extract to the batter. Other flavors I love are 1 teaspoon of ground cinnamon.

Nutrition