These are like snickerdoodles, only better. And, of course, sans gluten.
- 5 or 6 large, soft Medjool dates (3 ounces), pits discarded, cut in quarters
- 1 tablespoon molasses
- 1 large egg
- 1/2 teaspoon vanilla extract
- 4 ounces (1 stick) unsalted butter, softened
- 1/3 cup (2 1/2 ounces) sugar
- 1 cup (4 ounces) sorghum flour
- 1 cup (3 1/2 ounces) tapioca starch
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
Grind the dates in a food processor to a paste. Add the molasses, egg and vanilla, and process until smooth.
In a large bowl, beat the butter and sugar together until smooth and creamy. Beat in the date mixture.
Combine the sorghum flour, tapioca starch, salt, baking powder and xanthan gum, and blend with a whisk to mix evenly. Stir into the butter-sugar-date mixture to make soft dough. Cover and refrigerate for at least 1 hour.
Line a large baking sheet with parchment paper. Combine the sugar, cinnamon, and cardamom on a plate. Using a 1-inch spring-release ice cream scoop, form the dough into 1-inch balls, rounding the tops (add a little more dough if needed) before you release them onto the spiced sugar mixture. It’s easiest to work with about six at a time. Roll to coat, and transfer to the baking sheet, arranging them about 1 1/2 inches apart. Refrigerate for 15 minutes.
Meanwhile, heat the oven to 375 degrees F. Bake the cookies for about 12 minutes, until risen and golden. Let rest on the baking sheet for 5 minutes before transferring to a rack to firm up and cool completely.
Nutrition Analysis: 80 cal, 3.5 g fat, 15 mg chol, 25 mg sodium, 12 g carbs, 1 g fiber, 6 g sugars, 1 g protein.
Recipes © copyright 2012 by Jacqueline Mallorca.
The author of more than a dozen cookbooks, Gluten-Free Living Food Editor Jacqueline Mallorca has written titles including The Wheat-Free Cook and Gluten-Free Italian.