Date Cookies (2-Sangkap, Walang Itlog, Walang Dagdag na Asukal)

mga ito Mga Cookie ng Petsa are super easy chewy cookies ready in under 30 minutes and made with just 2 batayang sangkap for a perfect sweet snack.

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I love baking with dates. Dates provide (almost) everything you need: flavor, moisture, sweetness, and stickiness. I use dates all the time, like in my Tinapay na Date or Mga Healthy Date Bar. Today I wanted to make cookies and I tried to find how much I could simplify the traditional cookie recipe.

It turns out that I managed to make date cookies with just 2 ingredients! This recipe is so easy, so quick, that you can make it pretty much any time! And did I mention that they are absolutely delicious? And gluten-free!

Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

Mga Cookie ng Petsa

These Date Cookies are super easy chewy cookies ready in under 30 minutes and made with just 2 base ingredients for a perfect sweet snack.

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Prep Time: 15 minuto min

Magluto Oras: 10 minuto min

Kabuuang Oras: 25 minuto min

Kurso: Almusal, Meryenda

Cuisine: Amerikano

Servings: 10 cookies

Mga Calorie: 167.3 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 2 tasa Flour ng Almond - (tala 1)
• ▢ 1 tasa Medjool Dates - pitted, equivalent to 10 Medjool dates, packed in the cup to measure (note 2)

Optional flavor ideas

• ▢ 1 kutsarita Vanilla Extract
• ▢ 1 kutsarita kanela
• ▢ 2-3 tablespoons Maple syrup - (tala 3)
• ▢ ½ kutsarita Katas ng almond
• ▢ 2 tablespoons Maitim na Tsokolate Chips - (tala 4)

tagubilin

• Place the pitted dates in a glass bowl, pour boiling water on top, and set aside for 5 minutes to soften.
• Preheat the oven to 340 °F (170 °C). Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
• Drain the dates in a sieve over the sink and press the dates above a bowl to remove the excess liquid trapped in them. Set the juice aside as you might use some of the recipe later.
• Place the drained soaked dates in the bowl of a food processor along with almond flour and process on medium-high speed until it forms a crumbly mixture with tiny pieces of dates – no big ones. It takes about 1 minute.
• Stop the food processor. The batter is ready when you are able to form ball of dough as you squeeze it with your hands. It should stick together nicely. If too dry, simply process again adding a little bit of the date 'juice' you kept earlier until the batter is easy to squeeze. If too wet, add a little more almond flour and process again.
• Roll 10 dough balls and place them on the prepared baking sheet.
• Lightly wet or oil hands to press down each dough ball into a cookie shape. They won't expand in the oven. The shape you give now is the shape you get at the end.
• Bake the date cookies on the center rack of the oven for 8-12 minutes at 340 °F (170 °C) until golden brown on the side.
• Let the cookies cool down on the baking sheet for 10 minutes then transfer them to a cooling rack.

Mga Tala

Tandaan 1: I recommend ultra-fine blanched almond flour for best texture. Almond meal works as well, but the cookie batter tends to be dryer and requires more liquid – water from the soaked dates – to come together. The recipe works with hazelnut flour. The recipe doesn’t work with all-purpose flour or oat flour. Oat flour is highly liquid absorbent and if you try it, you will need way less oat flour and the cookies won’t be as moist.

Tandaan 2: I don’t recommend another type of dates, Medjool dates are soft and add a delicious moisture to the cookies.

Tandaan 3: You will need a little more almond flour to make the cookie dough less wet as maple syrup makes the dough sticky.

Tandaan 4: Feel free to press in a few chocolate chips on top of the cookies before baking for extra sweetness.

Flavors Ideas: you can add 1 teaspoon of almond extract or vanilla extract to the batter. Other flavors I love are 1 teaspoon of ground cinnamon.

Imbakan – Store the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, or freeze for longer storage.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

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Pagkain

Paglilingkod: 1cookie | Mga Calorie: 167.3kcal | Carbohydrates: 15.8g | Protina: 5g | Taba: 11.1g | Saturated fat: 0.8g | Sosa: 0.1mg | Potassium: 102.3mg | Hibla: 3.4g | Asukal: 10.6g | Vitamin A: 21.9IU | Calcium: 56.4mg | Iron: 1mg | magnesiyo: 7.9mg | Posporus: 9.1mg | Zinc: 0.1mg

Ingredients at Substitutions

You need 2 base ingredients to make these cookies.

• Flour ng Almond – Provides the base of the cookie, offering a nutty flavor and chewy texture. Using ultra-fine blanched almond flour gives a smoother texture, while pagkain ng almond makes the batter drier. It can be substituted with hazelnut flour, but other flours like lahat-ng-layunin harina or harina ng oat will not work as well. If you want to try harina ng oat, reduce the amount, as it’s more absorbent.
• Medjool Dates – These naturally sweet, moist dates serve as both the sweetener and binder for the cookies. Using other types of dates is not recommended, as Medjool dates are softer and bring more moisture to the cookies. Soaking the dates before blending ensures they blend easily into a smooth paste.

You can add more flavors and texture with the cookies by adding the following to the batter:

• Vanilla Extract – Adds a subtle sweetness and warmth to the cookies. Can be swapped for katas ng almond if you prefer a nutty flavor.
• kanela – Adds warmth and spice. You could also experiment with other spices like duguan or cardamom for a different flavor profile.
• Maple syrup – Enhances the sweetness and adds a caramel-like flavor. If you add maple syrup, you’ll need to balance it by adding a little extra almond flour to prevent the dough from getting too sticky.
• Katas ng almond – Adds a deeper almond flavor, which pairs well with the nuttiness of the almond flour. This is optional but adds a nice touch.
• Maitim na Tsokolate Chips – You can add some chocolate chips either into the dough or pressed on top of the cookies for extra sweetness. Other options include puting tsokolate o kahit na tuyong mga kranberya para sa isang chewy contrast.

How to Make Date Cookies

These cookies are super easy to make. Here are pictures of the key steps.

Pour the two base ingredients in a food processor.

Process the dough until you can pack the dough together.

Roll cookies dough balls and place them on a baking sheet lined with parchment paper.

Flatten the cookies with your hands and bake them for 8-12 minutes at 340 °F (170 °C).

Mga Tip sa Pagbe-bake ni Carine

While all you need is in the recipe card below, here are a few more tips to never fail this recipe.

1. Soften the Dates Properly – Soaking the dates in boiling water softens them, making them easier to process into a smooth dough. Ensure you drain them well, but save the date water, as you may need a bit of it to adjust the dough consistency.
2. Use Fresh Almond Flour – Almond flour can go stale quickly, so always use fresh almond flour for the best flavor. If using pagkain ng almond, expect a slightly grainier texture.
3. Adjust the Dough Consistency – If your dough is too dry, add a small amount of the leftover date soaking water to bind it. If it’s too wet, add a little more almond flour to firm it up.
4. Shape the Cookies Before Baking – These cookies won’t expand in the oven, so make sure to press them into the desired shape before baking. Wet or lightly oil your hands to prevent sticking when shaping.
5. Bantayan ang Oras ng Pagbe-bake – The cookies bake quickly, so keep an eye on them after 8 minutes to ensure they don’t overcook. Look for golden brown edges to know they’re done.
6. Cool on the Baking Sheet – Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. They will firm up as they cool, making them easier to handle.
7. Imbakan – Store the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, or freeze for longer storage.

More Dessert Recipes with Dates

Bark ng Date

Mga Healthy Date Bar

Date Caramel

Tinapay na Date