My grandmother Catherene used to make a version of these when I was a child. I still remember waiting in the kitchen for them to set, barely able to contain myself as their tempting aroma wafted through the house.

　　

Ingredients

makes 24 4-inch cookies

　　1/2 cup dairy-free, soy-free vegetable shortening

　　1/2 cup firmly packed light brown sugar

　　1/4 cup granulated sugar

　　1/4 cup molasses

　　1 teaspoon pure vanilla extract

　　1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

　　1 cup Basic Gluten-Free Flour Mix (page 19)

　　1/4 teaspoon xanthan gum

　　1/4 teaspoon salt

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon baking soda dissolved in 1 tablespoon water

　　1 1/2 cups gluten-free old-fashioned oats

　　1/2 cup chopped dates or raisins

　　

Step 1

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, brown sugar, granulated sugar, and molasses. Mix on medium speed for 1 minute. Add the vanilla and egg replacer and mix until combined, about 20 seconds.

　　

Step 3

Whisk together the flour mix, xanthan gum, salt, and cinnamon. Add to the creamed batter along with the baking soda dissolved in water. Mix on low speed for 30 seconds, scraping down the sides of the bowl as necessary. Add the oats, stir with a wooden spoon or rubber spatula, then stir in the dates.

　　

Step 4

Drop by heaping teaspoonfuls onto the baking sheet, 6 per sheet.

　　

Step 5

Bake for 11 to 12 minutes in the center of the oven, or until the cookies are browning around the edges.

　　

Step 6

Transfer the cookies to a cooling rack by quickly sliding the parchment paper sideways off the baking sheet onto the rack. Let cool to room temperature. The cookies will turn crisp and lacey. Store tightly covered in single layers separated by parchment paper or waxed paper.

　　Allergen-Free Baker's Handbook