Go Back
+ servings

Dates and Cashewnut Cookies

Course: Bakes
Servings: 18 cookies


  • ½ cup dates roughly 8-10 depending on size; deseeded and coarsely chopped
  • 3 tbsp cashewnuts; crushed/chopped and lightly toasted
  • 1 cup whole wheat flour
  • 1 cup almond meal
  • 100 gms butter room temperature
  • 4 tbsp raw sugar
  • 1 tbsp cocoa powder


  • In a pan, add the chopped dates and 1 cup water. Bring to boil and then simmer for 10 minutes or till the dates are completely softened and mashed to a puree consistency. Keep aside to cool.
  • Lightly toast the cashewnuts and keep aside.
  • In a bowl, add the flour, almond meal and butter. Mix with your fingertips till it resembles bread crumbs like texture.
  • Add the cashewnuts, date puree, cocoa powder and sugar; knead into a semi soft dough.
  • Cover and refrigerate for 15 minutes.
  • Preheat the oven to 160°C (fan forced; 180°C if conventional).
  • Form small balls from the dough and lightly flatten on top to resemble circular discs.
  • Place in a tray lined with baking paper and bake till the cookies are crisp (takes about 20-25 minutes).
  • Cool completely and store in an airtight container.