These Date Almond Butter Cookies are whipped up with just 6 simple ingredients, combining to make a cookie that's all buttery and crispy. Studded with sweet dates and a crunchy edge of almonds, enjoy these delicious cookies anytime for a snack or dessert.
Date Almond Butter Cookies - 6 ingredients, Egg free
These cookies are super easy to make using just 6 ingredients. Butter, powdered sugar, vanilla extract, dates and almonds are all that's required to make these cookies.
Surprised by the few ingredients and simplicity? Trust me, the taste is absolutely incredible. Plus it's sure to become your new favorite once you try it.
Visual Instructions
Here are step by step pictures so you can see what the dough at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
- In a large bowl use a spatula to mix ½ cup (113g) butter and ½ cup (55g) powdered (icing) sugar until it turns pale in color and light in texture.
- Add 1 ⅛ cups (140g) all purpose flour (same as plain flour -UK) OR cake flour, ¼ teaspoon salt and ¾ cup (110g) chopped dates. - Mix to form a crumbly dough.
- Use your hands or a spatula to mix everything together until you have a soft dough. Divide the dough into 2 pieces.
- Roll each into an 4-inch (10cm)-long log which is about 1 ¼ inch (3cm thick)
- Spread ⅓ cup (25g) flaked or chopped almonds on a plate. Roll each log in the almonds to coat.
- Wrap each log in plastic wrap, and refrigerate for at least 30-45 minutes.
- Tip : Make sure to coat the shaped logs with almonds before wrapping and chilling. The almonds stick more easily to the soft cookie dough
- Unwrap the logs, trim the ends if they’re uneven. Slice the logs into ¾ inch (1cm) thick rounds.
- Note: Although the sliced rounds appear small, they expand during baking and become standard (approximately) 2 ¼ inch (5 ½ cm) cookies.
For larger cookies, skip the dough division. Instead, shape a thicker log and cut the cookies to your desired thickness. Just remember, baking time will vary based on the size and thickness of your cookies.
- Line a baking sheet with parchment paper or a baking silicone mat.
- Position the oven rack in the middle of the oven , and preheat it to 356° F / 180° C (160° C fan).
- Place the cut out rounds on the lined baking sheet, leaving about 2 inches (5cm) between each one. Bake for about 15 to 20 minutes.
- Remember to rotate the baking sheet positions from front to back after 10 minutes (for evenly baked cookies)
You're aiming for the cookies to have a firm edge and a golden brown bottom, while the tops will maintain a lighter color.
- Take the cookies out of the oven, let them rest on the baking sheet for 5 minutes (they might crumble if moved while hot), then carefully shift them to cooling racks. Remember, cookies get firmer as they cool.
Storage
- Once completely cool, store the cookies in an airtight jar for up to 5 days.
Tips and frequently asked questions
- Ensure that your butter is softened to room temperature. Get it out of the fridge at least 1 hour before baking. All the ingredients are incorporated much easier and quicker in soft butter. This also prevents overworking the dough, which produces dense instead of crispy cookies.
- Do not skip the step of chilling the dough. This step cools and firms the log shapes making it easy to slice into disks.
- Remember to rotate the baking sheet positions from front to back after 10 minutes (for evenly baked cookies)You're aiming for the cookies to have a firm edge and a golden brown bottom, while the tops will maintain a lighter color.
- Adjust the baking time if cutting the cookies thinner or thicker than specified in the recipe
Recipe
Date Almond Butter Cookies - 6 ingredients, Egg free
These Date Almond Butter Cookies are whipped up with just 6 simple ingredients, combining to make a cookie that's all buttery and crispy.
Servings 20 cookies
Ingredients
- ½ cup salted butter, softened to room temperature (see note 1)
- ½ cup powdered (icing sugar) (sift before measuring)
- 1 ⅛ cups all purpose flour (same as plain flour -UK OR cake flour)
- ¼ teaspoon salt (add ½ teaspoon salt if using unsalted butter)
- ¾ cup chopped pitted dates
- ⅓ cup flaked or chopped almonds
Instructions
To make the cookie dough
- In a large bowl use a spatula to mix the butter and powdered (icing) sugar until it turns pale in color and light in texture.
- Add all purpose flour (same as plain flour -UK) OR cake flour, salt and chopped dates. - Mix to form a crumbly dough.
- Use your hands or a spatula to mix everything together until you have a soft dough.
Divide and shape the dough into logs
- Divide the dough into 2 portions.
- Roll each into an 4-inch (10cm)-long log which is about 1 ¼ inch (3cm thick) (see note 2)
- Spread the flaked or chopped almonds on a plate. Roll each log in the almonds to coat. (see note 3)
Chill the shaped logs
- Wrap each log in plastic wrap, and refrigerate for at least 30-45 minutes. (see note 4)
Slice and bake
- Unwrap the logs, trim the ends if they’re uneven. Slice the logs into ¾ inch (1cm) thick rounds.
- Although the sliced rounds appear small, they expand during baking and become standard (approximately) 2 ¼ inch (5 ½ cm) cookies.
- Line a baking sheet with parchment paper or a baking silicone mat.
- Position the oven rack in the middle of the oven , and preheat it to 356° F / 180° C (160° C fan).
- Place the cut out rounds on the lined baking sheet, leaving about 2 inches (5cm) between each one. Bake for about 15 to 20 minutes.
- Remember to rotate the baking sheet positions from front to back after 10 minutes (for evenly baked cookies)
- Take the cookies out of the oven, let them rest on the baking sheet for 5 minutes (they might crumble if moved while hot), then carefully shift them to cooling racks. Remember, cookies get firmer as they cool.
Storage
- Once completely cool, store the cookies in an airtight jar for up to 5 days.
Notes
1.Butter: Use what you have, either salted or unsalted.
- I used salted butter for this recipe. If you use unsalted butter, make sure to use ½ teaspoon of salt when the recipe calls for it, instead of the ¼ teaspoon indicated.
- Get the butter out of the fridge at least 1 hour before baking. All the ingredients are incorporated much easier and quicker in soft butter.
- This also prevents overworking the dough, which produces dense instead of crispy cookies.
Nutrition
Serving: 1cookie | Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 66mg | Potassium: 57mg | Fiber: 1g | Sugar: 4g | Calcium: 9mg | Iron: 0.4mg
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