Date Cookies with Pistachios
By Mark Beahm
Category
Dessert
Cuisine
American/Mediterranean
Servings
24
Prep Time
10 minutes
Cook Time
12 minutes
Chilling Time
30 Minutes
Total Time
52 Minutes
Simple, one-bowl date cookies deliver an irresistible flavor combination of sweet dates, nutty pistachios, and fruity olive oil. They bake up soft and chewy with crispy edges.
Ingredients
-
1/2 cup extra virgin olive oil (120ml)
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1/2 cup light brown sugar (107g)
-
1/4 cup granulated sugar (50g)
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1 tablespoon honey
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1 large egg
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1 cup all-purpose flour (120g)
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3/4 cup whole wheat flour (85g)
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon kosher salt
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1/2 cup chopped dates (75g)
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1/2 cup chopped toasted pistachios (60g)
Directions
Mix the wet ingredients. Whisk together the olive oil, brown sugar, granulated sugar, honey, and egg in a large mixing bowl.
Add the dry ingredients. Add the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt, and mix with a rubber spatula just until combined. Add the dates and pistachios and fold until evenly distributed through the cookie dough.
Chill the cookie dough. Cover the bowl and chill it in the fridge for at least 30 minutes (and up to a week).
Preheat the oven. Preheat the oven to 350°F. Line two baking trays with parchment paper.
Bake the cookies. Scoop cookies with a medium cookie scoop (about 2-tablespoon portions). Space them 3 inches apart on the lined baking trays. Bake the trays one at a time for 10 to 12 minutes, or until the edges are just turning golden and the middle starts to lose its sheen.
Cool. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to finish cooling.
Recipe Note
- To toast the pistachios: Preheat the oven to 350°F. Spread the pistachios on a rimmed baking sheet and bake for 8 to 10 minutes until fragrant and lightly golden.
- For the brown sugar: Both light and dark brown sugar will yield a similar texture in the cookies. For a light caramel flavor opt for light brown sugar and for a richer flavor opt for dark brown sugar.
- To Store Date Cookies: Once baked, date cookies will keep in an airtight container on the counter for up to 3 days. For longer storage, freeze them in an airtight container and defrost at room temperature.
- To Store Date Cookie Dough: You can also store the dough unbaked in an airtight container in the refrigerator for up to a week and bake a few cookies at a time. Alternatively, divide the dough into portions, freeze them and then bake them from frozen whenever you’d like a sweet treat. You may need to add a minute or two to the bake time.
- The nutritional information is per cookie.
Nutrition
Calories 126, Fat 6 grams, Monounsaturated Fat 4000 milligrams, Sodium 98.5 milligrams, Sugar 9.4 grams, Calcium 11.8 milligrams, Carbs 17.1 grams, Saturated Fat 0.8 grams, Trans Fat 0.001 grams, Potassium 74.7 milligrams, Vitamin A 0.4 milligrams, Iron 0.6 milligrams, Protein 1.9 grams, Polyunsaturated Fat 900 milligrams, Cholesterol 6.8 milligrams, Fiber 1.1 grams, Vitamin C 0.1 milligrams