Sticky Date Cookies
These sticky date cookies are not only a perfect treat, but are also packed with whole grains, fruit and fiber. The texture is soft and chewy with strong caramel undertones and pair perfectly with a cozy cup of tea or alongside strong black coffee.
The base cookie is a blend of rolled oats and wholemeal flour, seasoned with fall flavours thanks to the pumpkin pie spice blend. See the FAQ below for instructions if you don’t have this blend stocked in your pantry.
Tossing the chopped date pieces through the dry ingredients before mixing with the creamed butter and sugar helps to aid in even distribution, so the pieces don’t clump together. It might seem like an extra step when you could just dump everything into the mixer, but it is generally worthwhile. As the cookies bake, the dates soften and create pockets of gooey caramel goodness, so you want to make sure they are spread out evenly.
As with most cookies, these are best stored in an airtight container and should maintain their soft and chewy texture up to a week. I haven’t had a batch last this long to test for sure.
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Sticky Date Cookies
Chop the Dried Dates into small pieces, I generally aim for 6-8 pieces per date. (half lengthwise, then thirds or quarters depending on size)
Whisk Dried ingredients together in a bowl and toss chopped dates through this mixture to coat.
Cream Butter & Sugars together with an electrix mixer until light and fluffy. A paddle attachment is best for this, you may need to scrape down the sides of the bowl as you go.
Add the Egg & Vanilla and start the mixer slowly as it incorporates - increasing the speed to beat in thoroghly as the mixture comes together.
Add the dry ingredients and mix on low until just combined. Refrigerate 30mins to firm up.
Preheat Oven to 180°C and prepare a large baking sheet (or two depending on size) with parchment/baking paper.
Using a dessert spoon or table spoon, scoop cookie dough into even sized balls and place well spaced on the baking sheet. (roughly 4-5cm apart)
Bake for 10-15 mins until golden brown around the edges. Allow to cool on the tray 5mins before transferring to a wire rack to cool.
Enjoy while still slightly warm, or wait until completely cool to store in an airtight container.
Ingredients
Directions
Chop the Dried Dates into small pieces, I generally aim for 6-8 pieces per date. (half lengthwise, then thirds or quarters depending on size)
Whisk Dried ingredients together in a bowl and toss chopped dates through this mixture to coat.
Cream Butter & Sugars together with an electrix mixer until light and fluffy. A paddle attachment is best for this, you may need to scrape down the sides of the bowl as you go.
Add the Egg & Vanilla and start the mixer slowly as it incorporates - increasing the speed to beat in thoroghly as the mixture comes together.
Add the dry ingredients and mix on low until just combined. Refrigerate 30mins to firm up.
Preheat Oven to 180°C and prepare a large baking sheet (or two depending on size) with parchment/baking paper.
Using a dessert spoon or table spoon, scoop cookie dough into even sized balls and place well spaced on the baking sheet. (roughly 4-5cm apart)
Bake for 10-15 mins until golden brown around the edges. Allow to cool on the tray 5mins before transferring to a wire rack to cool.
Enjoy while still slightly warm, or wait until completely cool to store in an airtight container.
Notes
Recipe Notes
You can mix up the dough and refrigerate, covered, up to a day ahead of baking. If you want to make these further ahead, after the mixture is chilled you can roll into balls and freeze on a lined or greased tray. Once the dough balls are frozen, transfer into a freezer container or bag for longer storage – up to 2 months. The cookies can then be baked from frozen, but may need an extra 5-10 mins in the oven.
The cookies are quite sweet due to the amount of caramel flavours from both the dates and sugar. You can reduce some of the dates if you wish to add other dried fruit, but you could add up to half a cup of extra chopped nuts or chocolate chips if you desire.
You can replace the spice in these cookies with 1tsp of ground cinnamon. If you want a more accurate spice blend – use:
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
– 1/8 teaspoon ground nutmeg
Instead of 1tsp liquid Vanilla, you can use 1/2 – 1 tsp vanilla bean paste depending on the intensity of your paste.
You can lightly spray the tray with olive oil, or grease lightly with butter. The cookies should be buttery enough that they won’t stick to most modern baking trays, but this coating doesn’t always remain non-stick after multiple uses and washes.
Alternatively you can use a silicone baking sheet, which can be washed and reused.
Key Ingredients
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