Sticky date pudding is an absolute Australian classic - and these Sticky Date Cookies give you all that same caramel, spiced, chewy goodness in cookie form.
If you love a cosy bake, you'll also be obsessed with my classic ANZAC Biscuits and these soft, chewy Chocolate Chip Cookies - both absolute household staples.
A Quick Look At The Recipe
✅ Recipe Name: Sticky Date Cookies
🕒 Time: 25 minutes
🍪 Makes: approx. 24 cookies
🍬 Key Flavours: dates, golden syrup, warm spices, chocolate
📦 Freezer-friendly: Yes!
⭐ Why You'll Love It: Sticky date pudding vibes, cookie format, ready in under half an hour.
SUMMARIZE & SAVE THIS CONTENT ON
Love this recipe, so easy and tasty. Have made these twice already - my husband loves them!
- Kristina
Twice already - that's the sign of a keeper! If you're a date fan, you'll also love my Oat and Date Slice, classic Date and Walnut Loaf and these Date Crumble Squares that double as a dessert.
Why You're Going To Love This Recipe
- Quick and easy - just 25 minutes from start to finish.
- Budget-friendly - a handful of simple pantry staples is all you need.
- Perfect texture - crispy golden edges, irresistibly chewy centres.
- Lunchbox approved - a hit with kids and adults alike.
- Freezer-friendly - bake a double batch and stash some for later.
- Thermomix instructions included.
Jump to:
Cookies Ingredients
Mostly pantry staples - here are the few worth knowing about.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Pitted dried dates - the star of the show. Make sure they're soft and fresh for the best flavour and texture.
- Golden syrup - gives that classic Aussie caramel flavour and chewiness. Don't skip it!
- Brown sugar - enhances the rich, slightly molasses-like taste.
- Spices (ginger, cinnamon, nutmeg) - subtle warmth that makes these taste like proper sticky date pudding.
Variations
- Gluten-free - swap plain flour for a good quality gluten-free flour blend.
- No chocolate drizzle - totally optional! They're delicious plain too.
- Add oats - mix in ½ cup rolled oats for a heartier, more textured cookie.
- Nutty twist - fold through some chopped walnuts or pecans for extra crunch.
How To Make Sticky Date Cookies
10 minutes to prep, 15 minutes to bake - that's it!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Make the date mixture: Gently heat the chopped dates, butter, brown sugar and golden syrup in a saucepan. Stir until melted and the dates soften and break down slightly.
- Sift dry ingredients: In a large bowl, sift together the flour, baking powder and spices.
- Combine: Pour the warm date mixture into the dry ingredients.
- Mix: Stir until combined. The dough will be soft and sticky - that's exactly right!
- Shape and bake: Spoon teaspoons of mixture onto prepared trays, leaving space to spread. Lightly flatten. Bake for 12-15 minutes until golden around the edges.
- Cool and drizzle: Allow to cool completely, then drizzle with melted dark chocolate and let it set.
Recipe Tips
- Use low heat when melting the date mixture to avoid burning.
- The dough should be soft and slightly wet - resist the urge to add more flour!
- Don't overmix once combined or your cookies may turn out dense and tough.
- Slightly flatten the cookies before baking for even results.
- Cool completely before adding the chocolate drizzle - patience!
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months - thaw at room temp.
- Freeze the raw dough in portions and bake straight from frozen, adding 1-2 minutes to the bake time.
Sticky Date Cookies FAQs
Yes - but they're much pricier, and regular dried dates soften and caramelise perfectly when cooked. No need to splurge!
That's exactly how it should be! The sticky texture comes from the melted dates and is what gives the cookies their signature chewy finish. Don't add extra flour.
Look for lightly golden edges - they'll still feel soft when you pull them out but will firm up beautifully as they cool. Don't overbake!
Absolutely! These store brilliantly in an airtight container for up to a week, and freeze for up to 3 months. You can even freeze the raw dough portions and bake fresh when you need them.
More Baking Recipes Using Dates
Can't get enough of baking with dates? Here are a few more of my favourites.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Sticky Date Cookies
Ingredients
- 350 g (2 cups) pitted dates chopped
- 170 g butter
- 150 g (¾ cup) brown sugar
- 1 tbs golden syrup
- 300 g (2 cups) plain flour
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon 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 quite 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 for 5 seconds on Speed 8. 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, 90 gredrees, Reverse, Speed 3.
- Add the flour, baking powder, ginger, cinnamon and nutmeg to the bowl and mix for 10 seconds on Speed 4. 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.
Notes
- Use low heat when melting the date mixture to avoid burning.
- The dough should be soft and slightly wet - don't add extra flour.
- Don't overmix once combined or your cookies may turn dense and tough.
- Slightly flatten the cookies for even baking.
- Let cookies cool completely before adding chocolate drizzle.
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months (thaw at room temp).
- You can also freeze the uncooked dough portions and bake straight from frozen (just add 1-2 minutes to bake time).
Tracy Wright says
Would adding glace ginger alter the "chemistry"too much? Also, I only have self raising flour? Thanks
Lucy says
Hmm I think that would be ok as long as you like ginger! That's ok - just omit the baking powder.
Helen says
Hello. I have just made these and I’m about to put chocolate on them but I’m wondering how long they will store for?
Lucy says
Hi Helen, they will last 4-5 days (or you can freeze them in an airtight container). xx
Helen says
These cookies are delicious. I have a fan forced oven and put them in for 190 degrees for 12 minutes but they were a tiny bit overdone (might just be my oven). Next time I will reduce by 1-2 minutes and they should be perfect. I left out the ginger because I didn't have any, but added a little bit more cinnamon and nutmeg and a tiny shake of allspice to compensate. Will be making these again 🙂
Lucy says
Hi Helen, that's so fantastic to hear! Thank you 🙂
Kristina says
Love this recipe. So easy and tasty. Have made these twice already, my husband loves them.
Lucy Mathieson says
That's fantastic! Thank you so much! xx
Robyn says
Could these be made dairy free as well as egg free by using olive oil or coconut oil ?
Lucy Mathieson says
Hi Robyn, I personally haven't tried them with coconut or olive oil. If you do decide to try them this way I would definitely suggest coconut oil as olive oil will have a very strong taste which will overpower the cookies. Good luck!!! xx
Kaleigh says
I used nuttelex and worked well
Lucy Mathieson says
Awesome!
Lisa says
Hi Lucy, love your recipes! This looks awesome! Can you use dried dates or did you use the fresh ones? Thanks.
Lucy Mathieson says
Hi Lisa, dried pitted dates are absolutely fine! xxx
Riu says
Hi, Lucy. I want to ask, if I want to change pitted dates with raisins, can or not? because I have trouble finding pitted dates here. btw Thank’s for the recipes
Lucy says
Hi Riu, unfortunately they wont have the same texture. The dates is what really makes these delicious! xx