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.
Tracy Wright
Would adding glace ginger alter the "chemistry"too much? Also, I only have self raising flour? Thanks
Lucy
Hmm I think that would be ok as long as you like ginger! That's ok - just omit the baking powder.
Helen
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
Hi Helen, they will last 4-5 days (or you can freeze them in an airtight container). xx
Helen
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
Hi Helen, that's so fantastic to hear! Thank you 🙂
Kristina
Love this recipe. So easy and tasty. Have made these twice already, my husband loves them.
Lucy Mathieson
That's fantastic! Thank you so much! xx
Robyn
Could these be made dairy free as well as egg free by using olive oil or coconut oil ?
Lucy Mathieson
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
I used nuttelex and worked well
Lucy Mathieson
Awesome!
Lisa
Hi Lucy, love your recipes! This looks awesome! Can you use dried dates or did you use the fresh ones? Thanks.
Lucy Mathieson
Hi Lisa, dried pitted dates are absolutely fine! xxx
Riu
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
Hi Riu, unfortunately they wont have the same texture. The dates is what really makes these delicious! xx