Date Sandwich Cookies

I’m not a big fan of dates, but I will have to admit that these cookies changed my mind.


Can you believe it’s November already? To me the year seemed to fly by so quickly and although I would like things to slow down a bit, I’m quite excited because my favorite time of the year is coming up. CHRISTMAS!

Date Sandwich Cookies (Gluten Free & Dairy Free)

For the Cookies

  • ½ cup butter or dairy free alternative, softened
  • ¾ cup brown sugar
  • 1 egg
  • 1¾ cups gluten free 1:1 baking flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ! For the Date Filling
  • 1 cup chopped dates
  • ¼ cup brown sugar
  • ⅓ cup water


  1. In a bowl, combine the gluten free flour, baking powder and salt. Whisk to combine then set aside.In a large bowl, using a hand mixer or using a stand mixer, cream together butter and sugar until creamy.
  2. Add the egg, beat well until incorporated then add vanilla and mix again.Gradually add the gluten free flour mixture to the butter and egg mixture. Mix until a dough comes together. Once dough has formed, it will be a little sticky, cover and chill for at least one hour.
  3. 10 minutes before baking, preheat oven to 350°F. Line 2 baking sheets with parchment and set aside.LIghtly dust your work surface with gluten free flour.
  4. Turn the dough out (it will be easier to handle) knead slightly to bring dough together then roll out the dough to ¼ inch thick. Using a 2 inch circle cutter, cut out as many circles as you can. Re-rolling the leftover dough and cutting more circles to use up the cookie dough.Transfer to the prepared baking sheets about 1 inch apart. Bake for 10-13 minutes or until the edges are slightly golden. Remove from heat, let sit on the sheets for 5 mintues before transfering to a cooling rack to cool completely before filling.While the cookie dough is chilling or while the cookies are cooling, make the date filling. In a small sauce pan combine chopped dates, sugar and water. Mix to combine, then cook over medium heat stirring occasionally until bubbly and thickend to a jam like consistency.Remove from heat and let cool to room temperature.To fill you cookies, spread a little of the date filling on the bottom of one cookie, top with another cookie. Repeat until you have filled all the cookies or as many cookeis ae you can will the filling. Once cookies are filled, you are ready to serve and enjoy!

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