These sticky date cookies are to die for – and they’re gluten-free, which makes them almost health food, right?! A little gooey, a little chewy and a beautiful light crunch on the outside make them so dangerously moreish. Here’s how to make them.
When I was a boy, my mum used to make me the most delicious sticky date puddings imaginable. But then pretty much everything she makes tasted good. You know how it is with Mum’s food.
So when I first tried these cookies, I was a little skeptical. Would they be much of a contest to childhood memories? Or would they snap me right back to the good old days?
I have no idea why I doubted them. After all, these cookies came from the expert oven of Sammie from the Annoyed Thyroid. In fact it was her idea for me to try making them gluten free. These cookies are amazing. They’re so good, they made my childhood seem like something out of a Dickens novel.
“Please sir, can I can some more?”
That’s pretty much what Mrs Romance was saying to me after her first cookie!
Here’s the recipe – and the good news is it’s super easy. Bad news: these are not a kind of health food after all.
And by the way, if you have a Thermamix, Sammie’s original post here has alternative cooking instructions for you.
Dangerous gluten-free sticky date cookies
Makes about 18 biccies
Here’s what you need
- 140g dried dates
- 2 tbsp golden syrup
- 2 tbsp water
- 1/4 tsp soda bicarb
- 255g plain gluten-free flour
- 165g caster sugar
- 100g unsalted butter
- 1 egg
- Icing sugar to dust over as decoration
- 1 bottle of wine – red, white or rosé (optional)
Here’s what you do
- Pour yourself a glass of wine.
- Place the dates, syrup and water in a small pan and heat until boiling.
- Pour into the food processor, add the bicarb, which will froth up, and stand for about 5 minutes.
- Process until the mixture is almost smooth and allow it to cool.
- Have another glass while you wait!
- Add the gluten-free flour (best if you sift it), butter (chop it up a bit first), the caster sugar and the egg into the mix and blitz it up until it all comes together.
NB: I had to change the blade to the softer plastic one instead of the metal one at this point. Careful if you have to do this; you’re 2 glasses in don’t forget!
- Turn out the mixture into a bowl, cover it and pop it in the fridge for 30 minutes.
- Pre-heat the oven to 180°C (160°C for fan-forced) and cover a couple of baking trays with greaseproof paper while you wait.
- If you’re ready, why not pour out another glass?
- Scoop out large teaspoon sized blobs of the mix, roll them into balls in your hands and space them about 3cm apart on the trays. Slightly squash the balls (ouch) with the back of a spoon.
- Bake the cookies for about 15 minutes until they’re golden brown. Allow them to cool on the trays.
- Dust in icing sugar and – while they’re still warm – eat about 10!
- Don’t drive anywhere for about 3 hours if you’ve followed all steps to the letter.
The crunchiness on the outside only seems to last a few hours and then the whole biscuit becomes a bit softer. I haven’t tried it, but I think putting the tray back in the oven for 5 minutes might re-invigorate them. Or ruin everything. I don’t know.
And as Sammie’s recipe explains, if you want to store your gluten-free sticky date cookies, they’ll stay good in an airtight container for up to 4 weeks.
If you like these cookies, check out our gluten-free macadamia shortbread biscuits or Mrs Romance’s amazing gluten-free peanut butter choc chip cookies!
These gluten-free sticky date cookies are a perfect treat – Mrs Romance has already put her Valentine’s Day order in. And Easter. And her Christmas in July order. And her birthday, my birthday, New Year’s Eve… I think she likes them.
They almost have a kind of cinnamon taste from the dates, so they’ll be perfect for Christmas too. Just be careful. As I said, these are not a health food!
Is there a particular dish you wish was a type of health food that’s not? Tell us in the comments section below!