Date and Nut Cookie (Khajoor Ki Mithai)

date and nut cookies

date and nut cookies

These date and nut cookies look fancy, don’t they? You won’t believe how easy they are to make. Once you bite into the chewy nutty cookie and get a taste of the gooey pistachio center, – you’ll be hooked. These sweet and addictive cookies taste like a cardamom and caramel flavored fudge. The center kind of reminds me of baklava. It’s good.

This no-bake dessert is an Indian one – called “khajoor ki mithai” which translates to “a sweet made of dates” or well, something pretty close to that. Typically, khajoor ki mithai looks more like fudge than it does a cookie – but this is how my mom makes the dessert. The two of us actually made this cookie together. I love spending time with her in the kitchen – she’s so creative (she invented the 3-ingredient naan recipe).

If you can make my 2-ingredient caramels, then you can definitely make this recipe. You start out by chopping dates and sauteing them in ghee along with some cardamom powder. After several minutes the dates will break down and begin to melt into each other. That’s when you add the almond slices and cashews.

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Let the date mixture cool to touch. While it is still warm and pliable, roll it out between two sheets of parchment paper. You’ll have to spend a few minutes working it into a rectangular shape. You can cut pieces off the edges and then add them to the bottom – keep rolling until smooth.

Add the pistachio mixture and then roll the dates like you’d roll sushi. It should look like a log. Roll the log in shredded coconut, cover it in plastic wrap and let it firm up in the fridge. After an hour or so, cut the log into slices.

These cookies taste best when eaten at room temp. I think you’re going to love them.

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these cookies are so tasty!

Date and Nut Cookie
  1. Chop pistachios and add them to a bowl along with honey - mix well and set aside.
  2. Chop dates and add them to a saucepan over medium heat along with ghee and cardamom. Saute for 5 minutes, stirring the dates frequently so they do not burn.
  3. Reduce heat to low and stir until the mixture forms a paste (about 5 more minutes).
  4. Add almond slices and cashews and combine well. Let the mixture cool to touch.
  5. Once you can handle the mixture, roll it out between two sheets of parchment paper.
  6. Place pistachio mixture in a row on top of the date sheet - and then roll into a log (like you would sushi).
  7. Roll the log in coconut flakes, cover in plastic wrap and place in the fridge until firm (an hour or so).
  8. Once firm, cut into slices.
  9. Serve at room temp.


  1. Jacqueline says

    Hi,love this recipe! Could you use Cardamom powder instead of the pods and if so how much would I use ? Thank you so much. :)

      • says

        These look amazing!
        Can the date & pistachio cookies be stored in the fridge?
        How long can you keep them for? Wanted to make in advance as gifts for family.


        • says

          Hi Sameena! Yes, you can keep the cookies in the fridge. I’m not sure how long they’ll last… I’d say at least a week but truthfully every time I make these they are gone well before then.

  2. says

    These look delicious. I love the pistachios and cardamom mixed in with the dates. The combination sounds amazing. Pinned for later

  3. Anne says

    My husband loves pistachios, I love dates. What a great way to please two people (and get my husband eating paleo, too!)

  4. Sarah says

    Hi Ashley,

    Would you suggest raw or toasted pistachios, almonds and cashews and salted or unsalted? I know raw unsalted is the healthy option but for a holiday treat I think toasted would be excellent. That said, I want to try out the recipe the traditional way!


    • says

      Hi Sarah, I used raw and unsalted because that’s what I had on hand but you can definitely use toasted or salted (I love the combo of salty and sweet!). Let me know what you think when you try these!!


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