1/3 cup Honey (check label for hidden ingredients)
1/3 cup Brown Sugar (evaporated cane juice type is corn-free)
1/2 cup Butter or Ghee (1 stick)
8-10 Pitted dates – finely chopped
1 cup Rice flour
3/4 cup Quinoa flakes
1 tsp Baking soda
1/4 tsp Non-iodized salt (corn-free) – optional
Heat oven to 350 degrees. Beat honey, brown sugar, butter, and dates in a medium bowl until creamy. Combine rice flour, quinoa flakes, baking soda & salt in small bowl. Add to mixture & beat until well blended. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet so they will set. Makes about 3 dozen cookies.
Depending on sweetness of dates the honey & sugar ratio can easily be lowered.
Substitutions: Can use Quinoa flour in place of flakes. The consistence will change slightly – less of an oatmeal cookie texture. Can also use Amaranth instead of Quinoa.
Dates are not considered gluten free by very sensitive individuals because of the way they are typically pollinated by farmers.