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Bars Cookies - Date Bars – Newton-Style


These lovely bars are made with either wine, for adults, or with orange juice for the kids. Either way, these gluten free date bars are a wonderful treat. They are similar to their gluten cousins, Fig Newtons. A matter of fact, you can use figs in the recipe, as well as dried apricots.

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Bars Cookies - Date Bars – Newton-Style 1 Picture


  • 3/4 cup (about 7) medjool dates
  • 6 tablespoons water
  • 6 tablespoons dry red wine or orange juice
  • 2 1/2 tablespoons sugar (or evaporated cane juice for refined-sugar-free)
  • DOUGH:
  • 5 tablespoons unsalted butter, softened
  • 1/4 cup sugar (or evaporated cane juice for refined-sugar-free)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 large egg, beaten (1 1/2 tablespoons plus 3/4 teaspoon)
  • 3/4 cup gluten free all-purpose flour blend recipe, plus more for dusting


Servings 24
Preparation time 20mins
Cooking time 110mins
Adapted from


Step 1

In a glass microwave-safe bowl or cup add dates and 3/4 cup water; heat for 1 minute; once cool enough to touch, remove the outer skin; add dates and water to a small sauce pan; add wine and sugar; simmer on low heat and reduce to 3/4 cup, about 45 minutes to 1 hour.

Add butter to either the bowl of your mixer or a small food processor and cream; add remaining dough ingredients; mix until a dough ball forms. With flour dusted hands, shape into a rectangle; wrap in plastic wrap and freeze for 15 to 18 minutes.

Preheat oven to 350°F.

On your counter; dust a sheet of parchment paper large enough to fit a half sheet baking pan with flour; unwrap the dough and add on top of the parchment paper; dust the top of the dough with flour; roll it out to a 12 x 9-inch rectangle.

Remove the top parchment paper sheet; with kitchen/clean scissors, cut the dough into 3 equal sections lengthwise; set in refrigerator to chill.

Remove date mixture from stove once reduced; chill in freezer for 5 to 10 minutes; puree in blender or food processor; set aside.

Pipe a strip 1/2-inch wide of date paste down the center of each strip of cookie dough.

Holding the parchment paper, fold each side on top of the date paste (this is done more easily up against the side of the baking sheet); folding the last section over or at least meeting the other side or overlaping just a tiny bit.

Cut each strip into 8 equal pieces; place cookies seam side down onto a parchment lined baking sheet; bake for 20 minutes; turn over.
If you desire a golden brown top turn over after 20 minutes and bake another 5 minutes.

Remove from baking pan to cool completely. Once cooled, store covered. They soften to a perfect soft texture overnight. Dust with powdered sugar or eat plain.

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