Date Drop Cookies
Place filling ingredients into a 2-quart saucepan and heat over medium heat, stirring often. Cook mixture for 5 minutes, or until thickened. Set aside.
- Cook30 min
- Total30 min
- Serves8
- LevelEasy
Ingredients
- 1¼ cup Filling:
- ½ cup dates, pitted and finely chopped
- 2 tbsp. water Pinch salt
- 4 tbsp. Cookies:
- 1 cup ground flaxseed
- ¾ cup water
- ¾ cup non dairy margarine
- ⅓ cup sugar
- 1 tsp. Brown Sugar
- 1¼ cups plain unsweetened non dairy yogurt
- 1 cup vanilla extract
- ¾ cup sorghum flour
- ¼ cup superfine brown rice flour
- 1 tsp. cornstarch
- 1¼ tsp. sweet white rice flour
- ½ tsp. xanthan gum
- baking soda
- salt
Method
- Place filling ingredients into a 2-quart saucepan and heat over medium heat, stirring often. Cook mixture for 5 minutes, or until thickened. Set aside.
- Preheat oven to 400°F.
- In a small bowl, combine the flaxseed meal with water and allow to gel for 5 minutes, or until thick. In a large mixing bowl, cream together the margarine and sugars until smooth. Add in the prepared flaxseed meal, yogurt, and vanilla extract.
- In a separate bowl, whisk together the rest of the ingredients. Gradually incorporate the flour mixture into the sugar mixture until a clumpy dough forms.
- On an ungreased cookie sheet, drop a tablespoon of the dough. Next, place a teaspoon of the date filling on top of the dough, and then top with a teaspoon more cookie dough. Repeat with all dough and filling. Bake for 11 minutes; let cool completely before serving. Store in airtight container for up to 1 week.
