This is a simple drop cookie with a delightful maple flavor. I went to college in Quebec, and these cookies transport me back to snowy winters where nothing was more warming than a freshly baked treat.

　　

Ingredients

makes 24 2 1/2-inch cookies

　　1 1/2 cups Basic Gluten-Free Flour Mix (page 19)

　　1/4 teaspoon xanthan gum

　　1/2 teaspoon double-acting baking powder

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　1/2 cup chopped dates

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

　　3/4 cup pure maple syrup

　　1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk

　　

Step 1

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

　　

Step 2

Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.

　　

Step 3

Add the dates and mix well.

　　

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 1 minute. Add the maple syrup and egg replacer, and mix for about 1 minute, scraping down the sides of the bowl. It won’t come together completely until you add the dry ingredients, so do not fret!

　　

Step 5

Add the flour mixture and mix on low speed until well incorporated, about 30 seconds.

　　

Step 6

Drop by heaping teaspoons onto the baking sheets and bake for 14 minutes in the center of the oven, or until lightly golden. Let cool on the baking sheets for about 10 minutes before transferring to a cooling rack.

　　Allergen-Free Baker's Handbook