Organic Honey, Medjool Date, Pine Nut & Espresso Cookies

Name: Organic Honey, Medjool Date, Pine Nut & Espresso Cookies
Prep time: 10 min
Cook time: 10 min
Ingredients: ¼ cup butter (room temperature); ¼ cup brown butter (or melted butter); 2 tsp yemeni espresso powder; 2 tablespoons olive oil; 1 cup light brown sugar; ¼ cup honey; 1 large egg; 1 tbsp vanilla; 2 cups all-purpose flour; ¼ cup corn flour; 2 teaspoons baking soda; ½ teaspoon salt; 1 teaspoons cinnamon; ½ cup pine nuts; ½ cup medjool dates (pitted and chopped); Honeycomb & Flaky sea salt for the top

Chewy and fudgy cookies that are so delicious and simple to make, with all the local ingredients from UAE to make for the perfect Ramadan sweet treat to bake up this season.

This recipe is inspired by the beautiful produce at Manbat in Aljada Sharjah. If you like farmers markets, live in UAE and want to deep dive into better quality ingredients – you will love the Manbat store. I was inspired to make these cookies with the UAE’s organic raw sidr honey, Yemeni coffee and the plump juicy medjool dates, not to mention pine nuts. When I tell you these cookies are fit for royalty – I mean every word! They are so delicious but also very simple to make and look so beautiful.

When I visited their store, I was taken aback with the quality of ingredients that greeted me. With fresh produce from all the local farms in UAE to the pantry ingredients there is something for everyone waiting for you. I must admit – the location is aesthetic as well with their own hydroponic room which has basil, frisée lettuce, mesclun, etc. The store works with supplies to bring local and organic produce to your table easily. To know more about Manbat, head to their website and get more information.

What ingredients do you need to make these Honey date pine nut and espresso cookies?

To make these cookies we need butter, I have used a combination of room temperature butter and brown butter to add flavor, but you can use melted butter as well. We also need a little olive oil, honey – I have used local sidr UAE organic honey the better the quality the better the flavor, brown sugar, espresso powder – I used Yemeni espresso powder which is fine ground, flour, corn flour, baking soda, cinnamon powder, salt, medjool dates are the best option but you can also use any other dates you like, pine nuts as well however if you have an allergy you can use any nuts. A little flakey sea salt on top with honeycomb just finishes the cookie off.

What equipment do you need to make these Honey date pine nut and espresso cookies?

To make the cookie dough we need a large mixing bowl, whisk, rubber spatula, ice cream or cookie scoop, baking tray, baking paper and a wire rack to cool the cookies once baked. The cookies are baked in an oven. If you are browning the butter, you will need a sauté pan, alternatively you can heat the butter in the microwave. To chop the dates, we need a knife and chopping board.

How to make these Honey date pine nut and espresso cookies?

Preheat the oven to 180℃, line a baking tray with baking paper and set aside. In a mixing bowl add the butter, brown butter, brown sugar, honey, espresso powder, olive oil and whisk until combined. Add the egg, vanilla and whisk until smooth. Mix the dates and pine nuts into the flour, baking soda, salt, cinnamon, corn flour, and stir together. Add the dry ingredients into the butter mixture and fold until combined. Using a cookie scoop portion out the cookie dough and bake for 8-10 minutes or until just baked, it should still be soft when you take them out of the oven. Top with honeycomb and flaky salt.

Serving these Honey date pine nut and espresso cookies?

These cookies are best served warm with a sprinkle of flakey sea salt on top and a chunk of honeycomb. You could serve this sandwiched with a scoop of vanilla or coffee ice cream to make them into ice cream sandwiches. Drizzle with tahini or melted dark chocolate for an additional indulgent element.

Storing these Honey date pine nut and espresso cookies?

Store the cookies in an air tight container or in a zip lock bag at room temperature for 5 days, if they last longer you can store them in the freezer for up to 2 weeks and when ready to serve, let them come to room temperature and reheat in a preheated oven for 5 minutes on 140℃.

Looking for more cookie inspiration this Ramadan?

Now that we have covered how to make these honey pine nut date espresso cookies , you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking