These sticky date cookies are the ultimate cosy treat, combining crisp golden edges with irresistibly chewy centres. Packed with subtle spice and caramel flavours from sweet dates, then drizzled with chocolate, they're a quick and easy bake that feels just a little bit special. Perfect for lunchboxes, afternoon tea, or sneaking one with a cuppa.
These cookies are a cross between your favourite cookie and sticky date pudding… but much quicker! If you're a fan of cosy, comforting bakes like my classic ANZAC biscuits or these soft and chewy chocolate chip cookies, you're going to absolutely love this recipe.
These sticky date cookies are inspired by the classic sticky date pudding we all grew up loving here in Australia. Dates are gently melted down with butter and sugar to create a rich, almost toffee-like base, which gives these cookies their signature chewy texture and deep flavour. The dough is soft and a little sticky (don't worry - that's exactly what you want!), and the result? A cookie with crispy edges and a soft centre that feels just a little bit indulgent.
If you love baking with dates, then you'll also love my wholesome oat and date slice, or a traditional date and walnut loaf, or these beautifully moist date squares that can double as a decadent dessert!
Love this recipe, so easy and tasty. Have made these twice already - my husband loves them!
- Kristina
Why You're Going To Love This Recipe
- Quick and easy - just 25 minutes from start to finish.
- Budget-friendly to make - you only need a handful of simple pantry staples.
- Perfect texture - crispy edges with irresistibly chewy centres.
- Lunchbox approved (and a hit with both kids and adults!).
- Freezer-friendly - bake a batch (or two!) and freeze for later, great for prepping ahead.
- Thermomix instructions included.
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Sticky Date Cookies Ingredients
Most of the ingredients are pantry staples, but here are a few worth noting.
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 your dried dates are soft and fresh for the best texture.
- Golden syrup - adds that classic Aussie caramel flavour and chewiness.
- Brown sugar - enhances the rich, slightly molasses-like taste.
- Spices (ginger, cinnamon, nutmeg) - these add subtle warmth and depth without overpowering these cookies.
Variations
- Gluten-Free - swap plain flour for a good quality gluten-free flour blend.
- No chocolate drizzle - skip it for a more traditional, less sweet cookie.
- Add oats - mix in ½ cup rolled oats for a heartier, more textured cookie.
- Nutty twist - fold through some chopped walnuts or pecans for crunch.
How To Make Sticky Date Cookies
These melt and mix chocolate drizzled cookies take just 10 minutes to prepare!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Make the date mixture: In a saucepan, gently heat the chopped dates, butter, brown sugar and golden syrup. 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.
- Add dates to dry: Pour the warm date mixture into the dry ingredients.
- Mix: Stir until combined. The dough will be soft and sticky - that's perfect!
- Shape the cookies: Spoon teaspoons of mixture onto prepared trays, leaving space to spread. Lightly flatten. Bake for 12-15 minutes or until golden around the edges.
- Cool and decorate: Allow to cool, 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 - 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).
Sticky Date Cookies FAQs
Yes - but they're much pricier, and regular dried dates soften and caramelise perfectly when cooked, so there's really no need to splurge.
Yes, you can substitute with honey or maple syrup, but the flavour will be slightly different.
That's exactly how it should be! The sticky texture comes from the melted dates and gives the cookies their chewy finish.
Absolutely! They're delicious on their own if you prefer a less sweet option.
Look for lightly golden edges - they'll still be soft but will firm up as they cool.
Yes! These cookies store and freeze beautifully, making them perfect for prepping in advance.
More Baking Recipes Using Dates
If you love baking with dates with their natural sweetness as much as I do, here are some more of my favourite recipes:
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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