date cookie recipe
The Best date cookie recipe
The best part? These aren’t just a cookie—they’re a little health boost too. Dates are packed with fiber and natural sugars, so they’re a better option than refined sugar cookies. Plus, they’re naturally gluten-free if you use the right flour blend, which makes them a great option for anyone who wants something wholesome but still indulgent. No one gets the guilt over a handful of these, and they’re so easy to customize, whether you swap in extra nuts or a sprinkle of cinnamon. They’re that kind of recipe that feels like a little love in every bite.
Classic Date and Tomato Sauce Cookies
A simple, flavorful cookie made with dates and tomato sauce, offering a sweet-savory balance perfect for snacking or sharing. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups pitted Medjool dates, packed
- ½ cup unsalted butter, softened
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup tomato sauce
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
👨🍳Directions
-
1
Preheat oven to 350°F. In a food processor, pulse dates and butter until smooth, scraping down the bowl as needed. -
2
In a separate bowl, mix flour, cinnamon, and salt. Add the date-butter mixture and process until a dough forms. -
3
In a small bowl, combine tomato sauce, olive oil, oregano, and garlic powder. Spread evenly over the dough. -
4
Roll dough into 1-inch balls and place 2 inches apart on a parchment-lined baking sheet. -
5
Bake for 12–15 minutes until edges are lightly golden. Let cool before serving.
🔧Equipment
- Mixing bowl
- Food processor
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Date and Tomato Sauce Cookies Works
❓ Frequently Asked Questions About Date and Tomato Sauce Cookies
1. How long does it take to bake the date cookie dough before it’s ready to roll out?
The dough typically firms up in about 15–20 minutes at room temperature, making it easy to roll into balls or flatten for cookies. If it’s too sticky, chill it for another 5 minutes before shaping.
2. Can I substitute walnuts for pecans in this recipe?
Yes, you can swap walnuts for pecans in equal amounts—just ensure they’re finely chopped or ground into a fine texture to mimic the texture of pecans. If using whole nuts, pulse them briefly in a food processor for a similar effect.
3. What if I don’t have a food processor for chopping nuts?
No problem! Chop the nuts by hand using a sharp knife or a heavy-duty kitchen shears until they’re finely diced. The finer the cut, the closer the texture will be to the recipe’s original.
4. How should I store the date cookie dough?
Store the dough in an airtight container at room temperature for up to 3 days, or freeze it in a sealed bag for up to 1 month. If freezing, let it thaw at room temperature for 30 minutes before rolling.
5. Can I make these cookies ahead of time and bake them later?
Yes! Bake the dough up to 24 hours in advance. Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. Thaw overnight in the fridge before reheating if needed.
