UPDATE September 2012: I just thought I should jump in here and let people know some changes I have made to this recipe. The one below works just fine, but my baking style has changed a little bit.
I now use only sweet sorghum flour and millet flour. I find that these 2 work just great together. Sometimes I might add a touch of almond flour, if I have it around. I barely use xantham gum anymore, I just add another egg. When I do add an egg, I might need to add more flour. This recipe does need about 1/3 more if you add an egg. Oh...and I always add some golden flax meal...for the nutrition.
Cheers, everyone, and oh, I do find that the above tips works for most of my baked goods now......
Have a great day!
I got the recipe for Oatmeal-Date-Chocolate Cookies from Health Magazine, I just changed the flours, added an egg, and a touch of xanthan gum. The resulting cookie was moist, chewy and delicious. I loved them, and my children have declared them their favorite cookies ever.
Changes? In the future I would double the recipe; they are so good you can't help but grab yet another one. These also look like they would travel well; I would prefer to pack these for a snack on a hike with an apple than any gluten free bar. I might also add nuts on occasion, but I really enjoyed the uninterrupted chewy factor.
Oatmeal Date Chocolate Cookie
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
2/3 cup gluten free flour ( I love a mix of: equal parts brown rice & sweet sorghum with a bit of teff)
3/4 teaspoon baking soda
1 1/2 cups gluten free oats
1/2 teaspoon salt
1/4 teaspoon xanthan gum
2 eggs, beaten
1 teaspoon vanilla
1 cup chopped dates
4 ounces chocolate chips
Preheat oven to 350 degrees. Melt butter over low heat in small pot, add brown sugar, take off heat and mix well. Combine dry ingredients in mixing bowl. Add eggs, vanilla and brown sugar/butter mixture. Fold in dates, chocolate, and nuts if using. Drop tablespoon size of batter on lightly greased cookie sheet. Bake for about 12 minutes .