A great snack without any refined sugar but still with a lot of flavor
Ingredients:
200 g unsalted butter (room temperature)
2 medium sized eggs
160 g gluten free flour
0,5 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1,5 teaspoon cinnamon
270 g gluten free oats
100 g raisins
200 g pitted dates
(2 dl spiced rum to soak the raisins in)
Directions:
1) Soak 100 g of raisins in either spiced rum or just warm water for at least 30 minutes.
Soak the dates as well in either warm water or rum (in case you bought the drier type).
2) Chop up 200 g of the soaked dates best in a food processor or a mixer.
3) Mix 200 g of unsalted butter at room temperature together with the chopped dates for at least 2 minutes. Add 2 eggs one at a time and mix until incorporated.
4) Sift 160 g of gluten free flour together with half a teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder and 1,5 teaspoon of cinnamon. Add to the wet ingredients inside the mixing bowl.
5) Add the sifted flour together with 270 g of gluten free oats and soaked raisins (150 g of dry weight) into the mixing bowl and mix thoroughly
6) Preheat your oven to 200° C and line a baking trey with baking sheet
7) Depending on the size of cookies that you want to have you can either use an ice-cream scoop or a simple table spoon. Place each scoop on the baking sheet with appropriate distance between each other. Flatten and form each scoop with fingers a little bit to help them spread during baking (they do not spread that much themselves during baking)
8) Bake cookies for 10-15 minutes until their edges are golden brown.
Tips & Tricks:
If you like your cookies sweeter and do not mind the extra calory, you can add brown sugar (ex 50g) when mixing the butter to add the extra caramel flavor.
You can also use vanilla extract to enhance the flavor, however the vanilla flavor is mentioned in almost all recipes and when used to such an extent, everything starts to taste like vanilla and just becomes dull and boring especially if you bake as much and as often as we do.
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