Date Walnut Cookies
I grew up with a jar of dates and a bag of walnuts always within reach, and these Date Walnut Cookies are the result: tender, warmly spiced cookies studded with sticky-sweet fruit and crunchy nuts. They’re the kind of cookie that travels well, makes a simple tea feel special, and disappears faster than you expect at holiday gatherings or afternoon snack time.
Why you’ll love this dish
These cookies hit a cozy balance—brown sugar caramel notes, a whisper of cinnamon, and the chew of Medjool dates against chopped walnuts. They’re not fussy, use pantry-friendly ingredients, and take about 30–40 minutes from start to finish, so they’re perfect for last-minute baking or a weekend batch.
“A perfect mix of chewy and crunchy — my go-to when I want something comforting but not overly sweet.”
They’re also forgiving: if you prefer a quicker, fuss-free cookie, try a simpler sibling recipe like this 3-ingredient sugar cookies to practice scoop size and baking time before you tackle the date version.
Step-by-step overview
Before you get going, here’s what the process looks like at a glance:
- Soften and cream the butter with sugars.
- Add egg and vanilla for structure and flavor.
- Fold in dry ingredients (flour, baking soda, cinnamon).
- Stir in chopped dates and walnuts.
- Chill briefly, portion, and bake until lightly browned on the bottom but still soft on top.
This short roadmap helps you set up bowls and tools so everything moves smoothly while the oven heats.
What you’ll need
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 stick (113 g) unsalted butter, room temperature
- 1 cup Medjool dates (about 10), softened and diced
- 1 cup walnuts, crushed
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 tsp vanilla flavor
- 1 large egg
Notes and swaps:
- For a slightly nuttier, gluten-free option, experiment with almond flour using techniques from this almond-flour oatmeal cookies guide (reduce liquid and expect a denser crumb).
- If your dates are dry, soak them in hot water for 10 minutes, drain, then dice for even texture.
- Toasting walnuts for 5–7 minutes at 350°F before chopping deepens flavor—let them cool before adding.
Step-by-step instructions
- Preheat: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream: In a large bowl, cream the room-temperature butter with the brown and white sugars until light and slightly fluffy. A stand mixer with a paddle attachment speeds this up.
- Add egg and vanilla: Beat in the egg and vanilla until fully combined and glossy.
- Mix dry ingredients: Add the flour, baking soda, and cinnamon to the wet mixture. Stir gently until no streaks of flour remain—stop as soon as it’s combined to avoid a tough cookie.
- Fold in mix-ins: Fold in the diced, softened dates and crushed walnuts until evenly distributed.
- Chill: Refrigerate the dough for 10–15 minutes to firm it slightly; chilled dough spreads less and gives a better chew.
- Portion: Use a cookie scoop to place uniform balls on the prepared pan, leaving about 2 inches between each cookie.
- Bake: Bake at 350°F for 13 minutes. Look for lightly browned bottoms and tops that still feel soft.
- Cool: Let the cookies cool on the pan for about 5 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
Small reminders: rotate the pan halfway through baking if your oven has hot spots, and avoid overbaking—the cookies will continue to set as they cool.
Best ways to enjoy it
These cookies pair beautifully with simple beverages and small plates:
- Serve warm with a glass of cold milk or a cup of chai tea.
- Arrange on a platter next to sliced apples and aged cheddar for a casual dessert board.
- They’re sturdy enough to pack in lunch boxes or picnic baskets without losing texture—serve alongside lighter shortbread like almond-flour shortbread cookies for contrast.
Storage and reheating tips
- Room temperature: Store in an airtight container at room temperature for up to 3 days. Add a slice of bread to the container to help maintain softness.
- Refrigeration: Refrigerate for up to 1 week, tightly wrapped, though refrigeration may firm the cookies.
- Freezing: Freeze baked cookies in a single layer on a tray until solid, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature. Cookie dough balls also freeze well—bake from frozen, adding 1–2 minutes to the baking time.
- Reheating: Warm individual cookies in a 300°F oven for 4–6 minutes or microwave 10–12 seconds for a fresh-baked feel. Always cool slightly before eating hot fillings.
Food safety note: these cookies contain a fully cooked egg; eating them after the full baking time is safe. If you’re reducing baking time for very soft centers, be aware of that.
Pro chef tips
- Use room-temperature butter for better creaming—cold butter won’t whip properly and melted butter gives a different spread.
- Chop dates uniformly so each bite has consistent texture. If pieces are too large they’ll weigh the cookie down.
- Measure flour by spooning it into the cup and leveling with a knife; scooping directly can lead to dense cookies.
- If your kitchen is warm, chill the scooped dough on the baking sheet for 5–10 minutes before baking to control spread.
- For extra chew, swap half the white sugar for an additional 2 tbsp brown sugar.
If you want a crisp, coconut contrast in your cookie rotations, try this crispy coconut oat cookies for inspiration.
Creative twists
- Chocolate-date walnut: Add 1/3 cup dark chocolate chunks for an indulgent case of sweet-meets-earthy.
- Orange-cardamom: Replace cinnamon with 1/8 tsp ground cardamom and add 1 tsp orange zest for a bright lift.
- Nut-free: Swap walnuts for toasted sunflower seeds and increase dates slightly for chew.
- Oat inclusion: Fold in 1/2 cup old-fashioned oats for a chewier texture; reduce flour by 2 tbsp if dough seems dry.
Your questions answered
Q: Can I use other varieties of dates?
A: Yes. Medjools are ideal for softness and caramel flavor. If using firmer dates (Deglet Noor), soak them briefly in hot water, drain, and dice.
Q: Can I make these gluten-free?
A: You can try a 1:1 gluten-free flour blend, but texture will vary. For almond-based swaps, see tips in the almond-flour oatmeal cookies guide for balancing moisture and structure.
Q: Can I skip the nuts?
A: Yes—omit walnuts or replace with seeds for allergies. Expect a slightly different mouthfeel; consider adding 2–3 tbsp extra chopped dates to balance texture.
Q: How can I keep cookies soft for longer?
A: Store in an airtight container at room temperature with a slice of bread or a few apple slices (replace every day). Avoid the fridge unless you’ll eat them within a week.
Q: Can I freeze the dough?
A: Yes. Scoop dough balls onto a sheet, freeze solid, then store in a bag. Bake from frozen—add 1–2 minutes to the bake time.
Conclusion
These Date Walnut Cookies are an easy, crowd-pleasing recipe that fits weekdays and holidays alike. If you like chewy texture with warm, nutty flavor, they’re worth a spot in your cookie rotation. For an alternative take on the classic, compare a similar riff at Date Walnut Cookies – Fufu’s Kitchen, or explore a heartier oat version at Chewy Date-Walnut Oatmeal Cookies – Crumb: A Food Blog.
Date Walnut Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the room-temperature butter with the brown and white sugars until light and slightly fluffy.
- Beat in the egg and vanilla until fully combined and glossy.
- Add the flour, baking soda, and cinnamon to the wet mixture and stir gently until no streaks of flour remain.
- Fold in the diced, softened dates and crushed walnuts until evenly distributed.
- Refrigerate the dough for 10–15 minutes to firm it slightly.
- Use a cookie scoop to place uniform balls on the prepared pan, leaving about 2 inches between each cookie.
- Bake at 350°F for 13 minutes, looking for lightly browned bottoms and tops that still feel soft.
- Let the cookies cool on the pan for about 5 minutes, then transfer to a wire rack to finish cooling.
