Oatmeal, Apple and Date Cookies (Gluten-Free)

Directions

*Making the date paste

1. Use 375 ml (1 ½ cup) dried chopped dates.
2. Place in a small saucepan with 180 ml (¾ cup) water. Bring dates and water to a boil over high heat.
3. Lower heat to medium and simmer uncovered until soft (around 5 minutes).
4. Stir vigorously with a wooden spoon (or blend in a food processor) until smooth.

Making the cookies

1. Preheat oven to 350°F (180°C) with rack in middle position.
2. Grease 2 cookie sheets. Set aside.
3. Measure and sift brown rice flour, soy flour, arrowroot starch, tapioca starch, and xanthan gum into a medium bowl using a sieve.
4. Stir in oats, baking soda, cinnamon, and salt. Set aside.
5. Using an electric mixer, cream margarine and brown sugar in a large bowl.
6. Stir in date paste, canola oil, and vanilla extract.
7. Add eggs and beat with a whisk until smooth.
8. Using a wooden spoon, stir in diced apple and dry ingredients.
9. Using an ice cream scoop, arrange balls of dough 5 cm apart on cookie sheet. Lightly flatten dough balls with a fork.
10. Bake 15 to 17 minutes or until golden-coloured.
11. Remove cookies from oven and leave on baking sheet 2 minutes before transferring to cooling rack.

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