Medjool Date Filled Cookies (Gluten-Free) | Chef Janet
By Laura
Gluten-Free Date Filled Cookies
These gluten-free date filled cookies use a tender cornmeal dough and a naturally sweet date puree filling. My grandmother’s recipe inspired these soft, sugar-free treats that are also egg-free.
The orange and cinnamon-spiced date center pairs perfectly with the buttery shortbread crust. They’re simpler to make than you think,the vegan yogurt in the dough keeps it pliable for easy rolling.
Recipe Development
I developed this gluten-free date filled cookie recipe to replicate traditional Middle Eastern pastries that typically use semolina flour. Since semolina contains gluten, I substituted finely ground cornmeal to achieve that signature rustic, grainy texture in the dough.
The cornmeal creates a slightly crumbly yet tender crust that perfectly complements the sweet date puree filling. After thorough testing, I found that a combination of cornmeal and gluten-free flour blend yields the ideal consistency for rolling and shaping into perfect crescents without cracking.
Homemade Date Filling
This gluten-free date filled cookie recipe uses Medjool dates for their soft, caramel-like texture, but Deglet Noor dates work perfectly as a substitute,they puree smoothly and offer the same natural sweetness.
The filling combines just four ingredients: dates, fresh orange zest, cinnamon, and a pinch of salt. No added sugar is needed!
The dates provide rich sweetness, while the orange adds a bright tang and the cinnamon warmth. For a textured variation, stir in 1/4 cup of chopped walnuts after pureeing,they add a pleasant crunch and nutty flavor, a great alternative to traditional pine nuts.
Medjool Date Filled Cookies (Gluten-Free)
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
These date filled cookies traditionally have a flour and semolina flour, shortbread outside, filled with with a date puree. They are rolled and formed into a crescent. There are many similar pastries from the Middle east with a date filling. Unfortunately semolina flour is made from durum wheat which is not gluten-free,
Over the years I have tried to find a way to make a gluten-free version of these "half moons." Semolina flour gives the dough a slightly rustic, grainy texture. So I experimented with cornmeal to try to create that same texture.
I finally came up with a dough that is pliable enough, can be rolled out and has the right taste and texture. The magic formula is a combination of a gluten-free flour mix, a little cornmeal along with cornstarch to help with binding.
A little vegan yogurt (Kite Hill Almond Milk Yogurt highly recommended) worked well to add more moisture. Since gluten-free dough is more difficult to manipulate, I fold the dough, creating a pocket, instead of a crescent. Other than the shape, the resemblance to my grandma's cookies is remarkable.
The recipe calls for Medjool dates but if you can't find Medjools, Deglet Noor dates are another common variety and are a good substitute. They break down nicely for the filling and are equally sweet and delicious.
The date filling has just a few ingredients including dates, orange, cinnamon and salt. That's it, no sugar added! The naturally sweet dates, the tang of orange, the pop of cinnamon and salt are a perfect flavor combo.
My grandmother added pine nuts but they have gotten out of control expensive, so I leave them out. Chopped walnuts are a good substitution if you like some texture in the filling. Add 1/4 c chopped walnuts to the pureed date mixture.
I have tried to provide helpful tips to make sure that your dough is the best consistency for rolling out. I've found that different brands of gluten-free flour and weather may cause different results. So don't hesitate to work in a little flour if it is very sticky or a little vegan yogurt if it is too dry. Just be sure to add A LITTLE at a time. One teaspoon can make a huge difference.
To avoid adding too much flour, I put the dough on a lightly dusted kitchen silicone mat or a Silpat mat, then top the dough with a sheet of plastic wrap. This will keep it from sticking to the rolling pin and make your life much easier when making these cookies!
Private Notes
Tried this recipe?
Let us know how it was!How to Roll Gluten-Free Cookie Dough
Gluten-free dough can vary based on flour blend and humidity. If your cornmeal dough feels sticky, lightly dust your surface and rolling pin with gluten-free flour.
If it’s too dry and cracks, add a teaspoon of vegan yogurt at a time – this adds moisture without making it greasy. The perfect consistency should feel pliable and smooth, not tacky to the touch.
For easiest rolling, place dough between two sheets of parchment paper or plastic wrap. This prevents sticking without adding excess flour that can make cookies tough.
Roll to ¼-inch thickness – you should see the date filling peeking through without breaking the dough.
