Description
These naturally gluten-free cookies combine sweet date paste with almond flour and toasted walnuts for a chewy, sticky treat perfect for Rosh Hashanah or autumn baking.
Ingredients
Scale
- 2 cups Medjool dates, pitted (about 300g)
- 1/4 cup honey (60ml)
- 2 tablespoons warm water (30ml)
- 1 teaspoon vanilla extract (5ml)
- 2 cups super-fine almond flour (200g)
- 2 tablespoons coconut flour (15g)
- 1/2 teaspoon baking soda (2g)
- 1/2 teaspoon salt (3g)
- 1 cup walnuts, toasted and chopped (about 100g)
- 2 tablespoons honey (for glaze)
- 1 teaspoon water (for glaze)
- Flaky sea salt (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Toast walnuts in a dry skillet over medium heat for 5 minutes until fragrant. Let cool, then chop into small pieces.
- In a food processor, blend dates, 1/4 cup honey, warm water, and vanilla extract until a smooth, thick paste forms.
- In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- Add the date paste to the dry ingredients and mix until a dough forms. Fold in the chopped toasted walnuts. If dough is too sticky, refrigerate for 15 minutes.
- Scoop 1.5 tablespoons of dough per cookie, roll into balls, and slightly flatten. Place on parchment-lined baking sheets, leaving 2 inches between cookies. Press extra walnut pieces on top.
- Bake for 12-15 minutes until edges are lightly golden and centers are set.
- While baking, mix 2 tablespoons honey with 1 teaspoon water for the glaze.
- Brush warm cookies with honey glaze and sprinkle with flaky sea salt.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Medjool dates are preferred for their softness and sweetness. If using Deglet Noor dates, soak them in hot water for 10 minutes first. Almond flour should be super-fine, not almond meal. The cookies are sticky, so store them in a single layer in an airtight container with parchment between layers if stacking. They keep for up to a week at room temperature or three months in the freezer.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12
- Sodium: 50
- Fat: 7
- Saturated Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
Keywords: Rosh Hashanah, sticky date cookies, gluten-free cookies, honey cookies, walnut cookies, Jewish holiday dessert, autumn baking, date paste cookies