Low Sugar Date Cookies Recipe
Date cookies are a perfect pair for an afternoon pick me up treat. I admit without guilt my devoted love for cookies. It seems I am always craving an array of different type of cookies and usually my cravings drive me to experiment to make the perfect cookie.
European cultures all have their own version of date cookies, all made slightly differently and called different names. I love that! It reminds me of how truly connected we all are through our culture of cooking and baking. So much that we enjoy similar foods with sprinkle of our own style.
What a wonderful opportunity to get to eat similar foods made with variations! Yes, routine, stability are all good things, but so is change! Adapting to change dates back to Taoism and ancient philosophers, who if they were alive today, would tell us to embrace it.
So today I present to you a delicious Date Cookie recipe inspired by the Iraqi Date cookie called Kleicha. The original Kleicha does not contain egg, but my version does include egg.
What I love about these date cookies is they are low in sugar, filled with a nutritious filling of date, and contain subtle notes of cardamom spice. It is also a versatile cookie that can contain alternative fillings, such as cinnamon sugar, pistachios, any kind of nuts, and flaked coconuts. “Talk about an adaptable cookie!”
Today we will be using date filling with a hint of ground cardamom spice. I have not tried with other fillings, but if you make these date cookies with another filling, I would love to hear about it.
Kitchen Tools
Some tools that would be handy for this date cookie recipe are the following:
- rolling pin
- stand mixer
- wedge cutter (*optional)
- pastry brush
- parchment paper
For the sake of time, I used a pre-made date paste for this recipe. Date paste can either be found online, or at middle eastern grocery markets, or you can make your own by using fresh dates and blending it in the food processor.
I hope you give this recipe a try and would love to hear what you think of it!
| Prep Time: 20 minutes + 30 minutes resting period | Bake Time: 20-25 minutes |
| Serves: Will Vary, Roughly about 18-20 medium size cookies | Total Time: 1 hour and 15 minutes |
| Ingredients 4 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 3 tbsp sugar 1 cup butter( *softened at room temperature) 1 cup milk (*room temperature) 2 eggs (*save 1 for eggwash) 1 tbsp avocado oil for greasing the bowl FIlling 13 oz package of date paste |
| Instructions 1. In a stand mixer, using the whisk attachment add softened butter, sugar, and 1 egg and beat until well combined. 2, Switch to a dough hook attachment and add the salt, baking soda, and flour 1 cup at a time. *Dough consistency should be like play dough 3. After adding the third cup of flour, check to see if the dough is pulling away from the mixing bowl. There shouldn’t be too much dough sticking to the bowl. 4. Add the 4th cup of flour and mix again for about 3 minutes and check again. If your dough is pulling away from the bowl and looks like play dough, you do not need to add the last 1/2 cup of flour. If it’s still sticky, add the remaining 1/2 cup flour and mix again until a nice, non sticky dough is formed. 5. Place in a large bowl greased with avocado oil and cover with a towel or saran wrap. Set aside at room temperature for 30 minutes. 6. Preheat over to 350 F and take dough and cut to 2 even portions. 7. Start working with the first half of the dough by rolling it out to a rectangle shape about 1/4 inch thick. Dimensions will be approximately 10-14 inches. 8. Gently spread your date paste evenly all over the dough. Roll the dough from the longer edges all the way through creating a log shape and gently press down with your hands to even and flatten out the rolled dough. 9. Brush 1 beaten egg (egg wash) on top of the rolled dough. Then cut even sizes of the dough using a wedge cutter, a knife, or a dough cutter. 10. Place on parchment paper and bake for 20-25 minutes until the date cookies are a light golden brown color. 11. Repeat the same steps for the 2nd half of the dough and bake for the same amount of time. Store in an airtight container at room temperature for up to 5 days. |
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