Mediterranean Cookies

I came across this recipe and I was very interested. I don’t find too many recipes with dates, and this recipe combined dates, coconut, and nuts, which sounded amazing. I cut this recipe in half, since the quantities listed here made a lot of cookies. Even a half recipe made about 3 dozen cookies.

This recipe called for walnuts, which makes sense as that is what you’d find in the Mediterranean, but I prefer pecans. Just use what you have! Coconut also varies a lot, as there is sweetened and unsweetened, larger and smaller shreds. I use unsweetened coconut, that is shredded very small. This is what is found in the UK, and I find that since it is dry to start with, it lasts longer.

These came together easily and I was really happy with how they looked when they came out of the oven. I let them cool and ate one, and something was…off. Something tasted stale. The oats? The nuts? The dates? I am quite sure the dates were too old. I remade them with newer dates and that made all the difference! With the proper ingredients, these cookies were lovely, and I even forgot to top them with a dusting of powdered sugar!

Mediterranean Cookies
1 cup butter
1 cup sugar
1 cup packed brown sugar
1 tablespoon vanilla
1 tablespoon extra-virgin olive oil
2 eggs
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups old-fashioned oats
1 cup chopped nuts (walnuts/pecans)
1 cup flaked coconut
8 ounces chopped dates
Powdered sugar

In a large mixer bowl, combine the butter, sugar, and brown sugar. Mix on medium until smooth. Add the vanilla, olive oil, and eggs and mix to combine. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and oats. With the mixer running on low, gradually add the flout/oat mixture and stir until combined.

Switch to a spatula and fold in the chopped nuts, coconut, and chopped dates, stirring until the ingredients are incorporated evenly throughout the dough. Wrap the dough in plastic wrap and refrigerate for about 15 minutes.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1-1/2” balls and place on the prepared baking sheets. 

Bake for 10-12 minutes, until browned along the edges. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. Dust with powdered sugar before serving.

Recipe from South Your Mouth