- 80 ml (⅓ cup) date paste*
- 180 ml (¾ cup) brown rice flour
- 80 ml (⅓ cup) soy flour
- 45 ml (3 Tbsp) arrowroot starch
- 45 ml (3 Tbsp) tapioca starch
- 2.5 ml (½ tsp) xanthan gum
- 375 ml (1 ½ cup) certified gluten-free rolled oats
- 2.5 ml (½ tsp) baking soda
- 2.5 ml (½ tsp) ground cinnamon
- 1 ml (¼ tsp) salt
- 80 ml (⅓ cup) non-hydrogenated margarine
- 180 ml (¾ cup) brown sugar, packed
- 30 ml (1 Tbsp) canola oil
- 2.5 ml (½ tsp) vanilla extract
- 2 large eggs
- 310 ml (1 ¼ cup) large red Cortland apples, peeled and diced
- Small saucepan
- Wooden spoon
- Food processor (optional)
- 2 cookie sheets
- Medium bowl
- Large bowl
- Electric mixer
*Making the date paste
- Use 375 ml (1 ½ cup) dried chopped dates.
- Place in a small saucepan with 180 ml (¾ cup) water. Bring dates and water to a boil over high heat.
- Lower heat to medium and simmer uncovered until soft (around 5 minutes).
- Stir vigorously with a wooden spoon (or blend in a food processor) until smooth.
Making the cookies
- Preheat oven to 350°F (180°C) with rack in middle position.
- Grease 2 cookie sheets. Set aside.
- Measure and sift brown rice flour, soy flour, arrowroot starch, tapioca starch, and xanthan gum into a medium bowl using a sieve.
- Stir in oats, baking soda, cinnamon, and salt. Set aside.
- Using an electric mixer, cream margarine and brown sugar in a large bowl.
- Stir in date paste, canola oil, and vanilla extract.
- Add eggs and beat with a whisk until smooth.
- Using a wooden spoon, stir in diced apple and dry ingredients.
- Using an ice cream scoop, arrange balls of dough 5 cm apart on cookie sheet. Lightly flatten dough balls with a fork.
- Bake 15 to 17 minutes or until golden-coloured.
- Remove cookies from oven and leave on baking sheet 2 minutes before transferring to cooling rack.
- Store muffins in an airtight container at room temperature.
- Leftover date paste can be frozen and used in another recipe Chocolate and Coconut Energy Balls.
- To save time, use a food processor to chop the apple.