Oatmeal Date Cookies

(These make about 60 small cookies or 30 large cookies.)

Ingredients:

1 1/2 cup Gluten Free flour blend (I used a homemade blend of garbanzo bean and sorghum flours mixed with tapioca and potato starch)

3 cups Gluten Free whole rolled oats

1 tsp salt

2 tsp baking powder

2 tsp cinnamon

8 oz pkg pitted, dried, chopped dates

1 cup vegan soy free butter or coconut oil or natural shortening

1 cup coconut sugar

2 tbsp ground flaxseed mixed with 6 tbsp water (Mix ahead of time and let it sit)

2 tbsp additional water

Baking Instructions:

1. Preheat the oven to 350 degrees and line cookie sheets with parchment paper.
2. Mix together in a bowl the flour, oats, salt, baking powder and cinnamon. Stir in the dates. Set aside
3. In a mixer, cream the butter with the coconut sugar.
4. Add the flaxseed mixture with the dry ingredients and the additional water. Mix until well combined.
5. On the prepared cookie sheets, drop the cookie batter by 1 tablespoon-full for smaller cookies (2 inch diameter) or 2 tablespoons-full for larger cookies (4 inch diameter). Leave about an inch in between the cookies.
6. Press the dough down with a fork in both directions and bake in the preheated oven for 8-10 minutes for the small cookies until the cookies are puffed, golden and stiff to the tough. For the larger cookies, turn the pan around after 8-10 minutes and bake for another 8-10 minutes.
7. Allow the cookies to cool for a couple of minutes on the cookies sheets before moving them to a wire cooling rack with a spatula to cool completely.