Date and Walnut Bars

Date and Walnut Bars, are chewy and delicious! Plus they only call for 5 ingredients! These light and chewy cookie bars are a classic. If you are a fan of dates and walnuts baked together, you will want to get a pan of these in the oven right away...

To good to leave on the serving plate!

These Date and Walnut Bars are too good to leave alone! I keep finding myself wanting to cut and enjoy another one! They go great with a cup of tea or coffee and even a glass of milk. Date and Walnut Bars are easy to stir together, they are what I call a wooden spoon recipe. No mixer needed. All you need is a mixing bowl and a wooden spoon (or silicone spatula!) and you are set to go. I recommend that you don't let the plain appearance of these cookie bars fool you,  because they are that good! 

This is a vintage recipe from 1973, and still just as delicious!

This recipe for Date and Walnut Bars is adapted from a Farm Journal Christmas Cookbook, that was purchased in 1973. It just goes to show that a classic recipe never goes out of style! I found it while looking for baking inspiration last week. The original recipe suggests rolling the cut bars in powdered sugar for a pretty presentation, before serving. That sure does look pretty on a plate, but I usually skip that part. Maybe it is just me, but I always drop the powered sugar everywhere!

Not too sweet, with a nice crunch from the walnuts.

These bars are not too sweet, have a delicious flavor and a nice crunch from the walnut pieces. They really are perfect just as they are. But for those who must have a bit of chocolate in their cookie bars, I just happened to notice that there is a bit of room in the batter to hold a few chocolate chips, should you want! Dates, walnuts and chocolate are pretty good friends, flavor wise. Maybe a half cup or so...and now I think we are ready to get on with the recipe!

Some additional thoughts on this recipe:

Gently sift a small amount of powered sugar over the top of the cookie bars before cutting, if desired. 

Coffee and dates are flavor mates, a coffee glaze would be quite delicious drizzled over the bars. 

Ingredients needed for this recipe:

• Whole Wheat Self-Rising Flour, you may find our recipe here.
• sugar
• eggs
• dates
• walnuts

You will also need:

• measuring cups
• mixing bowl
• wooden spoon, or
• silicone spatula
• 9X9 inch baking pan
• small kitchen knife

Now we are ready to begin!

Date and Walnut Bars

adapted from: Farm Journal Christmas Cookbook

325-degree oven

UPDATED: 01.04.2024

3/4 c Whole Wheat Self-Rising Flour, our recipe found here. 

1 c chopped dates

1 c walnut pieces

3/4 c sugar

3 eggs

Remove the pits and chop enough dates to measure one cup, set aside. 

In a medium-sized mixing bowl beat together the sugar and eggs, add the Whole Wheat Self-Rising Flour, date pieces, and the walnut pieces. 

Mix well using either the silicone spatula or a wooden spoon. 

Pour batter into a prepared 9X9 inch baking pan, make sure the date and walnut pieces are evenly distributed (this is how I know it will hold a few chocolate chips...).

Bake 35 - 40 minutes or until done in your oven, do not overbake. 

Let cool completely before cutting into bars. Roll in powdered sugar if desired. 

You are never done, until after the cleanup! 

Storage options for Date and Walnut Bars. Store covered for up to four days, at room temperature. I do not recommend freezing this bar cookie, it is low fat and could be dry and rubbery when thawed.

UPDATE:  For your convenience, a "copy and paste" version of Date and Walnut Bars has been included below.

You may also enjoy:

Good Old Raisin and Peanut Cookies.

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Date and Walnut Bars

adapted from: Farm Journal Christmas Cookbook

325-degree oven

UPDATE: 01.04.2024

3/4 c Whole Wheat Self-Rising Flour

1 c chopped dates

1 c walnut pieces

3/4 c sugar

3 eggs

Remove the pits and chop enough dates to measure one cup, set aside. 

In a medium-sized mixing bowl beat together the sugar and eggs, add the Whole Wheat Self-Rising Flour, date pieces, and the walnut pieces. 

Mix well using either the silicone spatula or a wooden spoon. 

Pour batter into a prepared 9X9 inch baking pan, make sure the date and walnut pieces are evenly distributed (this is how I know it will hold a few chocolate chips...).

Bake 35 - 40 minutes or until done in your oven, do not overbake. 

Let cool completely before cutting into bars. Roll in powdered sugar if desired. 

Storage options for Date and Walnut Bars. Store covered for up to four days, at room temperature. I do not recommend freezing this bar cookie, it is low fat and could be dry and rubbery when thawed. 

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