YIELD: 24 COOKIES
Sticky sweet centers are enveloped in a soft cookie to bring you an ultimate treat. My husband, who is admittedly a cookie fanatic, raves about these guys and their irresistible texture. I particularly like them because they are simple to prepare but look so beautiful when baked. For soy-free cookies, use soy-free yogurt.
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Ingredients
1¼ cup dates, pitted and finely chopped
½ cup water Pinch salt
COOKIES
2 tablespoons ground flaxseed
4 tablespoons water
1 cup non dairy margarine
¾ cup sugar
¾ cup brown sugar
⅓ cup plain unsweetened non dairy yogurt
1 teaspoon vanilla extract
1¼ cups sorghum flour
1 cup superfine brown rice flour
¾ cup cornstarch
¼ cup sweet white rice flour
1 teaspoon xanthan gum
1¼ teaspoons baking soda
½ teaspoon salt
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Directions
- Place filling ingredients into a 2-quart saucepan and heat over medium heat, stirring often.
- Cook mixture for 5 minutes, or until thickened.
- Set aside.
- Preheat oven to 400°F.
- In a small bowl, combine the flaxseed meal with water and allow it to gel for 5 minutes, or until thick.
- In a large mixing bowl, cream together the margarine and sugars until smooth.
- Add in the prepared flaxseed meal, yogurt, and vanilla extract.
- In a separate bowl, whisk together the rest of the ingredients.
- Gradually incorporate the flour mixture into the sugar mixture until a clumpy dough forms.
- On an ungreased cookie sheet, drop a tablespoon of the dough.
- Next, place a teaspoon of the date filling on top of the dough, and then top with a teaspoon of more cookie dough.
- Repeat with all dough and filling.
- Bake for 11 minutes; let cool completely before serving.
- Store in an airtight container for up to 1 week.
