Date Filled Cookies with Cinnamon & Cardamom

Date filled cookies with cinnamon and cardamom made with DateME organic and all natural date paste

Date Filled Cookies with Cinnamon & Cardamom

Instead of buying that well-known cookie we all know and love, how about making your own version? Our date filled cookies have a spicy twist with the addition of cinnamon, cardamom, and sesame. They are so delicious no one will ever guess they are gluten-free and have no added sugar.

Date filled cookies with cinnamon and cardamom made with DateME ready to use date paste


For the Cookie Dough:

  • 1½ cups gluten-free flour
  • 3 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • pinch of salt
  • 5 Tbsp. butter, melted (includes extra to brush on cookies)
  • ¼ cup oil
  • 2 Tbsp. milk
  • 1 tsp. almond extract
  • 2 egg whites
  • 2 Tbsp. sesame seeds + more for topping

For the Filling:

  • 10 Tbsp. DateME Date Paste, softened
  • 1 Tbsp. butter, melted
  • ½ tsp. cinnamon
  • ¼ tsp. ground cardamom


  1. Preheat oven to 350°F.
  2. For the dough, combine the flour, sugar, baking powder, baking soda, and salt.
  3. In separate bowl, whisk together the melted butter, oil, milk, almond extract, and egg whites.
  4. Slowly mix the dry ingredients into the wet ingredients until well combined.
  5. Fold in the sesame seeds. Cover and chill dough in the fridge for at least 30 minutes.
  6. While the dough is chilling, combine the date paste, melted butter, cinnamon, and cardamom.
  7. Take the dough from the fridge. On a piece of parchment paper, form the dough into a rectangle about 3.5” wide and between ¼”-½” thick.
  8. Form the date paste into a long cylinder and place it down the center of the dough.
  9. Carefully roll the parchment to fold the dough over the date paste to form a log. Be sure to tuck the dough completely over the filling.
  10. Cut the log into 15-18 pieces. Brush the top of each piece of cookie with a little melted butter and sprinkle with additional sesame seeds.
  11. Bake the cookies on a parchment covered sheet pan for 15-18 minutes or until the undersides are slightly browned. Allow the cookies to fully cool before enjoying.

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