Date Cookies with Pistachios
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.
Servings: 24 cookies
Ingredients
- 1/2 cup extra virgin olive oil (120ml)
- 1/2 cup light brown sugar (107g)
- 1/4 cup granulated sugar (50g)
- 1 tablespoon honey
- 1 large egg
- 1 cup all-purpose flour (120g)
- 3/4 cup whole wheat flour (85g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup chopped dates (75g)
- 1/2 cup chopped toasted pistachios (60g)
Instructions
- 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.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
- 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: 125.7kcal | Carbohydrates: 17.1g | Protein: 1.9g | Fat: 6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 6.8mg | Sodium: 98.5mg | Potassium: 74.7mg | Fiber: 1.1g | Sugar: 9.4g | Vitamin A: 17.4IU | Vitamin C: 0.1mg | Calcium: 11.8mg | Iron: 0.6mg
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