Jump to Recipe

There’s something almost magical about the combination of dates and pecans. It feels both old-fashioned and wonderfully comforting—like a recipe your grandmother might have tucked away in a handwritten notebook. These Date Pecan Cookies are soft, chewy, and packed with a caramel-like sweetness that comes entirely from the fruit. Honestly, they’re the kind of cookie that makes your kitchen smell like a cozy bakery, and they’re surprisingly simple to whip up. You don’t need any fancy equipment or hard-to-find ingredients. Just a bowl, a spoon, and a little patience while they bake into golden, crackly-topped delights. They’re perfect for afternoon tea, lunchbox treats, or just satisfying that 3 p.m. sweet craving with something that feels a little more wholesome.

Recipe Overview

Why You’ll Love This Date Pecan Cookies

Incredible texture. You get a soft, almost cake-like interior with a slightly crisp edge, and the pecans add this wonderful crunch in every single bite.
Naturally sweet. The dates do all the heavy lifting here, providing a deep, caramel-like flavor without needing tons of refined sugar. It’s a more complex sweetness that just feels good.
Simple and forgiving. This is a one-bowl kind of situation, honestly. No creaming butter and sugar for ages, no fussy chilling requirements (though a quick rest does help). It’s a low-stress bake.
They feel special. These aren’t your average chocolate chip cookie. They have a rustic, homemade elegance about them that’s perfect for gifting or serving to guests with a cup of coffee.

Ingredients & Tools

200 g Medjool dates, pitted and roughly chopped
115 g unsalted butter, melted and slightly cooled
150 g light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
180 g all-purpose flour
1/2 tsp baking soda
1/4 tsp fine sea salt
100 g pecans, roughly chopped, plus extra for topping

Tools: A large mixing bowl, a wooden spoon or spatula, a baking sheet, parchment paper, and a cooling rack.

The quality of your dates really makes a difference here—go for plump, sticky Medjool dates if you can. They’re moister and have a richer flavor. And don’t skip on toasting those pecans, even for just a few minutes; it unlocks their oils and makes the entire cookie taste… deeper.

Nutrition (per serving)

Calories: 185 kcal
Protein: 2 g
Fat: 9 g
Carbohydrates: 26 g
Fiber: 2 g

Serves: 18 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 30 minutes (plus optional chilling)

Before You Start: Tips & Ingredient Notes

Pit those dates carefully. Medjool dates usually have a pit, and even if the package says “pitted,” give each one a gentle squeeze to check. There’s nothing worse than a surprise crunch!
Why melted butter? Using melted butter, rather than creamed, gives these cookies a denser, chewier texture that works perfectly with the soft dates. Just make sure it’s cooled a bit so it doesn’t cook the egg.
Don’t skip the toasting. Toasting the pecans is a non-negotiable step for maximum flavor. Just pop them in a dry pan for 5-7 minutes over medium heat until they’re fragrant. It makes a world of difference.
Room temperature egg is key. A cold egg can cause the melted butter to seize up a little, which can affect the final texture. Let it sit out for 20-30 minutes before you start.

How to Make Date Pecan Cookies

Step 1: First, prepare your dates and pecans. Pit your Medjool dates and chop them into small, raisin-sized pieces. Don’t make them too fine—you want little pockets of chewy sweetness. Then, roughly chop your pecans. Now, toast them in a dry skillet over medium heat for 5-7 minutes, shaking the pan occasionally. You’ll know they’re done when you can smell that warm, nutty aroma. Set them aside to cool.

Step 2: In your large mixing bowl, combine the melted (and slightly cooled) butter with the light brown sugar. Stir it with a wooden spoon until it’s smooth and well-combined. It might look a little grainy, and that’s totally fine. Next, beat in the room-temperature egg and the vanilla extract. Stir until the mixture is smooth and has a glossy, caramel-colored look to it.

Step 3: Now for the dry ingredients. Add the flour, baking soda, and salt directly into the wet mixture. I like to give the dry ingredients a quick whisk in a separate bowl first to ensure the baking soda is evenly distributed, but you can just add them right in. Mix gently—just until the flour disappears. Overmixing is the enemy of a tender cookie!

Step 4: Fold in the star players. Add the chopped, toasted pecans and the chopped dates to the cookie dough. Use a folding motion to distribute them evenly throughout. The dough will be quite soft and sticky—this is normal. If you have time, covering the bowl and chilling the dough for 30 minutes will make it easier to handle and result in a slightly thicker cookie.

Step 5: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Scoop out heaped tablespoons of dough and roll them into rough balls. Place them on the prepared sheet, leaving about 2 inches between each one because they will spread. For a bakery-style look, press a couple of extra pecan pieces onto the top of each dough ball.

Step 6: Time to bake! Pop the tray into the preheated oven and bake for 10-12 minutes. The trick is to pull them out when the edges are set and golden brown, but the centers still look a little soft and puffy. They’ll continue to cook on the hot tray out of the oven. Let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This patience is rewarded with the perfect chewy texture.

Serving Suggestions

Complementary Dishes

A sharp cheese board — The saltiness of a good aged cheddar or a creamy blue cheese creates a fantastic sweet-and-salty contrast that makes the cookies taste even more complex.
A simple fruit salad — A mix of fresh oranges and grapefruit cuts through the richness of the cookies and provides a bright, refreshing palate cleanser.

Drinks

Strong black coffee — The bitterness of the coffee is the perfect partner for the sweet, caramel notes of the dates, making for a truly sophisticated pairing.
Earl Grey tea with milk — The bergamot in the tea adds a lovely citrusy, floral note that complements the earthy pecans and sweet fruit beautifully.

Something Sweet

Vanilla bean ice cream — For the ultimate indulgence, sandwich a small scoop of high-quality vanilla ice cream between two slightly warm cookies. It’s a next-level ice cream sandwich.
Drizzled dark chocolate — If you want to dress them up, a light drizzle of melted dark chocolate (70% cocoa) adds a bitter edge that highlights the sweetness of the dates.

Top Mistakes to Avoid

Overbaking. This is the number one way to ruin a perfectly good batch. These cookies are meant to be soft and chewy. If you wait for the centers to look fully set in the oven, they’ll be dry and crunchy once cooled.
Using rock-hard dates. If your dates are dry and hard, they won’t blend well into the dough and can burn. If they’re not soft, you can steam them for a minute or soak them in hot water for 10 minutes, then pat them dry thoroughly.
Not spacing the dough. These cookies spread! Giving them enough room on the baking sheet ensures they bake evenly and don’t merge into one giant cookie slab—which, while delicious, isn’t the goal.
Measuring flour incorrectly. Scooping flour directly from the bag packs it down, leading to too much flour and a dry, cakey cookie. The best method is to spoon the flour into your measuring cup and level it off.

Expert Tips

Tip: Brown your butter. For an even deeper, nuttier flavor, take the extra five minutes to brown your butter. Melt it in a saucepan over medium heat until it foams and you see little brown bits at the bottom. Let it cool completely before using. It’s a game-changer.
Tip: Add a pinch of spice. A quarter teaspoon of cinnamon or even a tiny pinch of cardamom mixed in with the flour can add a wonderful warmth that complements the dates and pecans without overpowering them.
Tip: Make them uniform. For cookies that all bake at the same rate, use a small cookie scoop or an ice cream scoop. This ensures each one is the same size, so you don’t end up with some underbaked and some overbaked.
Tip: Freeze the dough. You can scoop the dough balls onto a tray, freeze them solid, and then transfer them to a zip-top bag. Bake straight from frozen, adding just 1-2 minutes to the baking time, for fresh cookies anytime.

FAQs

Can I use a different type of nut?
Absolutely! Walnuts are a classic substitute for pecans and work wonderfully. You could also use almonds, though their flavor is a bit milder. Just make sure to toast whatever nut you choose—it really is the secret to unlocking their full potential. The toasting process brings out the oils and makes the flavor so much richer and more pronounced in the final cookie.

My dough is really sticky. Is that normal?
Yes, it’s completely normal for this dough to be quite soft and sticky. The dates release moisture and the melted butter contributes to a looser consistency. This is why a brief 30-minute chill in the fridge is so helpful—it firms up the butter just enough to make the dough easier to handle and roll. If you’re in a rush, you can just drop spoonfuls directly onto the baking sheet.

Can I make these cookies vegan?
You can certainly try! For a vegan version, use a plant-based butter and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, left to thicken for 5 minutes). The texture might be slightly more cakey, and you’ll want to ensure your sugar is vegan-friendly, but the rich flavor from the dates and pecans will still shine through beautifully.

Why did my cookies turn out flat?
Flat cookies are usually due to butter that was too warm when mixed, or an oven that wasn’t hot enough. Make sure your melted butter has had time to cool down so it doesn’t “melt” the other ingredients. Also, double-check that your baking soda is fresh—if it’s old, it won’t provide the necessary lift. Chilling the dough, as mentioned, is your best defense against flat cookies.

How should I store these cookies?
Once completely cooled, store them in an airtight container at room temperature. They’ll stay soft and chewy for about 4-5 days. If you want to keep them longer, they freeze exceptionally well. Just layer them between sheets of parchment paper in a freezer-safe container or bag, and they’ll be good for up to 3 months. Thaw at room temperature whenever a cookie craving strikes.

Date Pecan Cookies

Cost Level $$

Category Healthy Christmas Cookies

Difficulty Medium

Cuisine American, dessert

Servings 18

Total Time 30 minutes

Dark Mode

Keep Screen On

Make the best soft and chewy Date Pecan Cookies with this easy recipe. Naturally sweet and packed with flavor. Get the simple, one-bowl recipe now!

Ingredients

For the Ingredients

200 g Medjool dates (pitted and roughly chopped)
115 g unsalted butter (melted and slightly cooled)
150 g light brown sugar
1 large egg (at room temperature)
1 tsp vanilla extract
180 g all-purpose flour
0.5 tsp baking soda
0.25 tsp fine sea salt
100 g pecans (roughly chopped, plus extra for topping)

Instructions

01
First, prepare your dates and pecans. Pit your Medjool dates and chop them into small, raisin-sized pieces. Don’t make them too fine—you want little pockets of chewy sweetness. Then, roughly chop your pecans. Now, toast them in a dry skillet over medium heat for 5-7 minutes, shaking the pan occasionally. You’ll know they’re done when you can smell that warm, nutty aroma. Set them aside to cool.
02
In your large mixing bowl, combine the melted (and slightly cooled) butter with the light brown sugar. Stir it with a wooden spoon until it’s smooth and well-combined. It might look a little grainy, and that’s totally fine. Next, beat in the room-temperature egg and the vanilla extract. Stir until the mixture is smooth and has a glossy, caramel-colored look to it.
03
Now for the dry ingredients. Add the flour, baking soda, and salt directly into the wet mixture. I like to give the dry ingredients a quick whisk in a separate bowl first to ensure the baking soda is evenly distributed, but you can just add them right in. Mix gently—just until the flour disappears. Overmixing is the enemy of a tender cookie!
04
Fold in the star players. Add the chopped, toasted pecans and the chopped dates to the cookie dough. Use a folding motion to distribute them evenly throughout. The dough will be quite soft and sticky—this is normal. If you have time, covering the bowl and chilling the dough for 30 minutes will make it easier to handle and result in a slightly thicker cookie.
05
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Scoop out heaped tablespoons of dough and roll them into rough balls. Place them on the prepared sheet, leaving about 2 inches between each one because they will spread. For a bakery-style look, press a couple of extra pecan pieces onto the top of each dough ball.
06
Time to bake! Pop the tray into the preheated oven and bake for 10-12 minutes. The trick is to pull them out when the edges are set and golden brown, but the centers still look a little soft and puffy. They’ll continue to cook on the hot tray out of the oven. Let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This patience is rewarded with the perfect chewy texture.