This cardamom and date cookie is kind of like an oatmeal raisin cookie and a chocolate chip cookie had a baby.
My husband claims he doesn’t like dates (WTF) and is terrified of cardamom so when he asked what kind of cookies these were I said, “The kind that happen when chocolate chip cookies and oatmeal raisin cookies have a baby.” Intrigued, he grabbed one and took a bite. Now he keeps asking me to make more of my “weird baby cookies.”
You should try it.
It’s sweet and chewy and it’s a cookie.
To make these cardamom and date cookies you obviously need dates, but not any old dates. Pitted and pressed baking dates are the way to go. You can find them in Middle Eastern markets or on amazon.com.
You could use whole dates and finely chop them, but you won’t get the same consistency of swirled gooey dates in your cookies. Trust me on this one.
Next, you need a heaping teaspoon of cardamom, also known as “the queen of spices.”
Quick tip, the keys to a chewy cookie are using melted butter and adding an additional egg yolk to the recipe. Keeping that in mind, you can adjust your favorite cookie recipe to make it chewier.
You want to mix your wet and dry ingredients in separate bowls and then combine them.
Here are the dry ingredients (all the details are on the recipe card at the end of this post):
And the wet:
After combining the wet and dry ingredients, cut up the dates and then break them into smaller chunks and add them to the dough.
I added twice the amount of dates showed in the photo above.
Then combine the dates into the dough until it gets swirly and the dates are evenly distributed.
Scoop the cookies onto a baking sheet about 2 inches apart, bake them at 325F for about 12-15 minutes and then let the cookies cool on the baking sheet.