Date Pecan Cookies (GF) (in testing)

Adapted from https://www.letthemeatgfcake.com/gluten-free-oatmeal-raisin-cookies/

 

2 1/3 cups (330 g) Gluten free flour mix

1/2 cup (50 g) almond flour
1 tsp baking soda

1/2 tsp kosher salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cups (275 g) butter, softened
1 1/3 cups (260 g) granulated sugar
1/3 cup (70 g) brown sugar

1/2 tsp vanilla

1/4 tsp almond extract
2 large eggs, at room temperature
1¾ cups (180 g) rolled oats
2 cups chopped dates (can sub 1/2 with dried apricots)
1 cup chopped pecans

 (Next time try reducing the sugar a bit, is a little too sweet)

Mix flour, almond flour, soda, salt and spices in a bowl.

 

In a mixer cream butter & sugars then mix in eggs one at a time and extracts mixing well.

Stir flour mix, oats and nuts into wet ingredients mixing well and scraping the bowl. Gently mix in dates by hand, don't be too vigorous as the dates are delicate.

Scoop using a large cookie scoop (about 2Tbsp) and freeze. 

Bake at 350 aproximately 15 minutes. Center should look done and edges should be lightly brown with a few light brown spots on top as well.

If you get it right they have a wonderful slight crunch to the edges and the middle has an almost fudgy texture. They look cakey but are far from it 😁