Mediterranean Cookies

Chewy, chunky oatmeal cookies with coconut, walnuts, dates and one unexpected
ingredient that adds a subtle, uniquely Mediterranean flavor.

JUMP TO RECIPE

My absolute favorite thing to order at our local bakery is their Mediterranean
cookies! They are hearty, chewy cookies with coconut, pecans and dates and I
LIVE for them!

I have come up with my own version of these special cookies because I love
them so much and I want to share them with everyone who likes unique cookies
like I do!

Theirs are gluten free but I can’t, for the life of me, figure out how, unless
they’re using coconut or oat flour because there’s definitely a dough base. If
any of you try this recipe with coconut or oat flour let me know how they turn
out!

In creating this recipe, I veered a little toward a different direction than
the cookies I was basing this recipe on but the more test batches I made, the
more I knew where these needed to go… somewhere extra special!

These are chunkier and chewier but I think that’s why I love them so much! The
original are crispier with less texture but I love all the contrasts with the
chunky add-ins.

There’s a LOT going on in these cookies and it all works together to make
something unique and delicious!

Mediterranean Cookies! Chewy, chunky oatmeal cookies with coconut, walnuts, dates and one unexpected ingredient that adds a subtle, uniquely Mediterranean flavor.

INGREDIENTS IN MEDITERRANEAN COOKIES

These Mediterranean cookies are all about combining chunky add-ins into a
chewy, richly flavored oatmeal based cookie. Here’s what we’re making these
with:

Butter (real, salted)
Dark brown & white sugar
Vanilla extract
Extra virgin olive oil
Eggs
All-purpose flour
Salt
Baking soda & powder
Rolled oats
Walnuts
Coconut
Dates

SIX FAQ ABOUT MEDITERRANEAN COOKIES

1. Can I use less sugar? You can probably reduce the total
sugar by 1/2 cup BUT, keep in mind, this recipe makes a big batch, using 2
cups flour AND two cups oats.

2. Can I use unsalted butter? Yes, but increase the salt
to 2 teaspoons. It may seem like a lot but see the above response about the
sugar… there’s a LOT going on in these cookies!

3. Ummm… olive oil? Yes, ma’am! The touch of extra
virgin olive oil gives the cookies a decidedly Mediterranean taste. It’s
subtle but it’s there and it tastes amazing with the other ingredients!

4. Can I substitute something for the dates? Try raisins or dried cranberries if you don’t want to use dates.

5. Can I omit the nuts, coconut or dates? Technically, yes, but each of these elements are what give the cookies
their chunky, chewy texture. Consider adding more of one of the other add-ins
if you decide to omit something.

6. Won’t the powdered sugar make these too sweet? Not at all. There’s just a dusting and it helps balance the savory
elements of the recipe.

MORE UNIQUE DESSERT RECIPES

Dubai Chocolate Pistachio Cake Squares
– Pistachio cake topped with a crispy chocolate pistachio butter layer with
the same flavors as the famous, viral Dubai Chocolate Bars.

Man Bars
– An easy and unique cookie bar recipe made with graham cracker crumbs,
sweetened condensed milk and chocolate chips, cut and rolled in powdered
sugar.

Vintage Sour Cream Raisin Pie
– An old-fashioned raisin cream pie recipe made with sour cream, warm spices,
pecans (or walnuts) topped with whipped cream.

Italian Bakeless Cake
– A no-bake dessert with vanilla wafers and creamy pineapple “pudding” topped
with cool whip, coconut, cherries and pecans.

Old-Fashioned Raisin Cake
– A vintage Depression-Era snack cake made with raisins, molasses and cozy
spices that’s super moist and perfectly sweet.

Recipe for Mediterranean Cookies

Yield: 60 Cookies

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 10 MinInactive time: 15 MinTotal time: 35 Min

Chewy, chunky oatmeal cookies with coconut, walnuts, dates and one unexpected ingredient that adds a subtle, uniquely Mediterranean flavor.

Ingredients

1 cup butter, room temperature
1 cup dark brown sugar, packed
1 cup white sugar
1 tablespoon vanilla extract
1 tablespoon extra virgin olive oil
2 eggs
2 cups flour
1.5 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups rolled oats
1 cup chopped walnuts
1 cup sweetened flaked coconut
8 oz pitted dates, diced
1/4 cup powdered sugar

Instructions

Cream butter and sugars with an electric mixer (paddle attachment if using a stand mixer) until smooth on medium-low speed. 1 c. each butter, brown sugar, white sugar
Add vanilla, olive oil and eggs then continue mixing until well combined. 1 Tbsp each olive oil and vanilla, 2 eggs
In a separate bowl, stir together flour, salt, baking soda, baking powder and oats. 2 c. flour, 2 tsp salt, 1 tsp each baking soda and powder, 2 c. oats
With mixer on low speed, add flour mixture to wet ingredients then mix until just combined.
Add walnuts, coconut and dates then continue mixing until well incorporated. 1 c. each walnuts and coconut, 8-oz dates.
Refrigerate dough at least 10 minutes. Meanwhile, preheat oven to 350 degrees.
Using a cookie scoop or 2 spoons, portion out dough then place on an ungreased cookie sheet 2 inches apart.
Bake 10 minutes or until the edges are starting to brown at the bottom.
Rest cookies on the hot pan 5 minutes then remove and dust with powdered sugar.

Notes

The olive oil adds a subtle, uniquely Mediterranean flavor. If you don’t have any, just omit the oil (no need to add another type of oil).
Light brown sugar can also be used.
These don’t spread too much so I am able to fit 15 cookies on a standard-sized baking tray. I cook two pans at once using convection mode and rotate the pans halfway through cooking.
I use quick-cooking oats but old-fashioned can be used as well.
Pecans, pistachios or macadamia nuts can be substituted for the walnuts.
8 ounces of pitted dates yields about 1.75 cups of diced dates.
Raisins or dried cranberries can be substituted for the dates.
Use a small mesh strainer to dust the powdered sugar on for even distribution.
I actually use 2 teaspoons of salt in these (plus salted butter) and think it’s perfect but the dough walks a fine line between just right and a skosh salty so I wrote the recipe for 1.5 teaspoons.

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