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Date Walnut Cookies

These cookies combine chewy Medjool dates and crunchy walnuts, creating a delicious, wholesome treat that brings nostalgia and warmth with every bite.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Choose a good quality, unbleached flour for the best results.
  • 1 tsp baking soda Ensure it is fresh for optimal leavening.
  • 1/4 tsp ground cinnamon Feel free to adjust to your taste; a hint of nutmeg could also elevate these cookies.
Wet Ingredients
  • 113 g unsalted butter, room temperature Softened butter creams better, so plan ahead!
  • 1 cup Medjool dates, softened and diced The star of the recipe! Medjool dates are naturally very sweet and make for a chewy texture.
  • 1 cup walnuts, crushed You can toast these lightly for an extra flavor boost.
  • 1/3 cup brown sugar The molasses in brown sugar adds moisture and depth of flavor.
  • 1/3 cup white sugar Balances the flavors.
  • 1 tsp vanilla flavor A must-have for that warm, aromatic essence.
  • 1 large egg Brings it all together and adds richness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, cream the room-temperature butter with both sugars until light and slightly fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until well combined.
  5. In a separate bowl, whisk together the flour, baking soda, and cinnamon.
  6. Gradually add the dry mixture to the wet ingredients, stirring until no streaks of flour remain.
  7. Gently fold in the diced dates and crushed walnuts.
  8. Cover the dough and chill in the refrigerator for 10-15 minutes.
Baking
  1. Scoop the dough into uniform balls and place them on the prepared baking sheet.
  2. Bake for about 13 minutes or until the bottoms are lightly browned.
  3. Let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack.
  4. For chewier cookies, add an extra minute or two to the baking time.

Notes

Store cookies in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.