These Sticky Date Cookies are crispy on the outside... sweet and chewy on the inside. The perfect egg-free snack or dessert! Thermomix and conventional recipes included.
Everybody loves sticky date pudding, right? That beautiful rich classic dessert topped with a big scoop of ice-cream. Well these Sticky Date Cookies are just as delicious and have the same yummy flavour... but they're cookies! Yay!
These little cookies are so simple to whip up (and even easier to eat!!). You can make them in a Thermomix, on the stovetop or in the microwave. They're the perfect combination of crunchy, chewy and sweet with delicious caramel and chocolate flavours... and just a really delish little cookie (or dessert!).
Ooh and these Sticky Date Cookies are completely egg-free, so they're perfect if you're cooking for someone with an egg allergy.
And while we're chatting all things cookies, please check out my collection of the very best cookie and biscuit recipes here.
Happy cookie baking! xx
Sticky Date Cookies
Ingredients
- 2 cups (350g) pitted dates chopped
- 170 g butter
- ¾ cup (150g) brown sugar
- 1 tbs golden syrup
- 2 cups (300g) plain flour
- ½ tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 100 g dark chocolate melted
Instructions
Conventional Method
- Preheat oven to 190 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
- Place the chopped dates, butter, brown sugar and golden syrup into a saucepan. Heat on low, stirring until the better is melted, the sugar has dissolved and the dates have started to break down (see notes).
- Meanwhile, sift the flour with the baking powder, ginger, cinnamon and nutmeg in a large bowl and create a well in the middle.
- Add the butter mixture to the flour/spices and stir until well combined. The mixture will be very wet.
- Take teaspoons of the mixture and place onto the prepared baking trays, allowing room for spreading. Press down a little with a fork or back of the spoon.
- Bake for 12-15 minutes or until golden. Cool on the tray slightly before moving them to a wire rack to cool completely.
- Melt the chocolate and drizzle over the top of the cookies once cooled. Leave to set. Store in an airtight container.
Thermomix Method
- Preheat oven to 190 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
- Place the dates into the Thermomix bowl and chop on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Add the butter, brown sugar and golden syrup into the Thermomix bowl and heat for 5 minutes, Reverse, Speed 3, 90 degrees.
- Add the flour, baking powder, ginger, cinnamon and nutmeg to the bowl and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Take teaspoons of the mixture and place onto the prepared baking trays, allowing room for spreading. Press down a little with a fork or back of the spoon.
- Bake for 12-15 minutes or until golden. Cool on the tray slightly before moving them to a wire rack to cool completely.
- Melt the chocolate and drizzle over the top of the cookies once cooled. Leave to set. Store in an airtight container.
Jack B
I pushed choc bits in the tops instead of drizzling chocolate over. I also baked the teaspoon size biscuits only 7 minutes ( and soup spoon size bickies for 10 minutes)at about 180 degrees fan forced and they were slightly over cooked!
Suzie
Hi Lucy,
I experimented with olive oil (not extra virgin). I used 1/3 cup of oil and 70 g salted butter. It worked a treat!
Lucy
Fantastic!
Michelle
Hi, I have tried these twice but each time once cooled they are a little too hard? What am I doing wrong? Thanks Michelle
Lucy
Hi Michelle, try cooking them for a couple of minutes less 🙂