Chewy Date Cookies Recipe

Medjool Dates. Photo Credit: Allyson Kramer
  • 26 mins
  • Prep: 15 mins,
  • Cook: 11 mins
  • Yield: 24 servings

These fun cookies are tender and chewy with a dab of sweet date filling placed right in the middle. Try this recipe if you're looking for an extra sweet and unique cookie to bring to potlucks or enjoy just because. Seek out plain unsweetened vegan yogurt or sour cream for these cookies to add extra moisture to these soft morsels.

I recommend using Medjool dates in these cookies for their superior sweetness and caramel-like flavor, but any dried dates will work well in this recipe.

What You'll Need

  • For the Date Filling:
  • 1 1/4 cup chopped Medjool dates
  • 1/2 cup water or apple juice
  • 1/8 teaspoon salt
  • For the Cookies:
  • 2 tablespoons flaxseed meal (ground flaxseed)
  • 4 tablespoons water
  • 1 cup vegan margarine (such as Earth Balance brand)
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1/3 cup  plain unsweetened vegan yogurt
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all purpose flour (white or whole wheat)
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt

How to Make It

In a small saucepan, about 2 quarts, mix the chopped Medjool dates, water or apple juice, and 1/8 teaspoon salt and heat over medium heat for about 5 minutes, stirring often, until thickened considerably. Set aside as you prepare the cookies.

Preheat your oven to 400 degrees Fahrenheit. In a very small bowl, whisk together the 2 tablespoons flaxseed meal with the 4 tablespoons water and let rest until gelled/thickened, about 5 minutes.

In a large mixing bowl, combine the vegan margarine, brown sugar and granulated sugar and blend together until smooth. Stir in the prepared flaxseed meal, vegan plain yogurt, and vanilla extra and mix well until combined.

In a medium sized bowl, whisk together the all purpose flour, baking soda and salt. Gradually incorporate the flour mixture with the sugar mixture, about 1/2 cup at a time, until a clumpy dough forms. Drop about 1 tablespoon of the cookie dough onto an ungreased cookie sheet, and then place about 1 teaspoon of the cooked date mixture on top of the dough. Top with about 1 teaspoon more dough and repeat this process until you have used all the dough and filling, making sure to space the cookies about 2 inches apart on the cookie sheet.

Place the cookies onto the middle rack of your preheated oven and bake for about 11 minutes, or until golden brown and fragrant. Let the cookies cool for about 10 minutes and then transfer the cookies to a wire rack to cool completely.

Store the cookies in an airtight container for up to 5 days or in a freezer safe baggy up to 2 months.