Date Almond Butter Cookies are deliciously simple, crispy, and naturally sweet. Made with only a handful of basic ingredients, these cookies combine soft chopped dates with a buttery dough and a crunchy almond coating. They are perfect for tea time, snacks, lunch boxes, or whenever you want a quick homemade treat that looks impressive but is very easy to make.

This recipe uses minimal ingredients, does not require eggs, and the dough comes together in just a few minutes. After a short chill in the fridge, the cookie logs are sliced and baked until lightly golden. The result: beautifully round cookies with a crumbly texture and a nutty, sweet flavor.

Ingredients (Makes ± 20 Cookies)

½ cup salted butter, softened
½ cup powdered (icing) sugar, sifted
1 ⅛ cups all-purpose flour (or cake flour)
¼ teaspoon salt (increase to ½ teaspoon if using unsalted butter)
¾ cup chopped pitted dates
1 cup chopped or flaked almonds

Step-by-Step Instructions

1. Prepare the butter mixture

In a mixing bowl, combine the softened butter and powdered sugar.
Mix with a spatula or spoon until the mixture becomes pale, creamy, and smooth.

2. Add the dry ingredients

Add the flour and salt to the butter mixture.
Mix gently until the dough becomes crumbly.

3. Add the chopped dates and chopped almonds

Stir in the chopped dates and almonds
Continue mixing until the dough starts to come together.

4. Form the dough

Use your hands to press and bring the dough together into a soft ball.
Divide the dough into two equal portions.

5. Shape the cookie logs

Roll each portion into a log about 10 cm (4 inches) long and 3 cm thick.
Place the chopped almonds on a plate.
Roll each log over the almonds until fully coated on the outside.

6. Chill the dough

Wrap each log in plastic wrap.
Refrigerate for 30–45 minutes so the dough becomes firm and easier to slice.

7. Slice the cookies

Once chilled, unwrap the logs.
Slice into rounds about 1 cm thick.
Leave space between each slice because the cookies spread during baking.

8. Bake the cookies

Preheat the oven to 180°C (356°F) or 160°C (fan oven).
Line a baking tray with parchment paper or a silicone mat.
Arrange the cookies on the tray, leaving at least 5 cm between slices.
Bake for 15–20 minutes, rotating the tray halfway for even browning.
Cookies are ready when the edges are golden but the centers are still pale.

9. Cool and serve

Let the cookies rest on the tray for 5 minutes so they don’t break.
Transfer to a cooling rack.
Cookies will firm up as they cool.

Tips for Perfect Cookies

Use softened butter to avoid a dense dough.
Do not skip the chilling step — it prevents the cookies from spreading too much.
Slice gently with a sharp knife to keep the round shape.
Do not over-bake — the cookies should stay light on top and just golden underneath.
For larger cookies, roll one thicker log instead of two smaller ones.

Variations

Chocolate version

Add ½ cup chocolate chips or drizzle melted chocolate after baking.

Cinnamon version

Add ½ teaspoon cinnamon to the dough for a warm flavor.

Coconut version

Replace the almond coating with shredded coconut.

Nut-free version

Skip the almonds and roll the logs in a bit of sugar instead.

Storage

Store in an airtight container for up to 5 days at room temperature.
Can be frozen for up to 2 months.
To re-crisp, warm briefly in a low oven for 5–6 minutes.

Serving Ideas

Serve with tea, coffee, or hot chocolate.
Add to dessert boards or cookie platters.
Gift them in small jars or boxes for holidays.

Date Almond Butter Cookies – 6 ingredients, Egg free