We have had such a glorious fall it has nearly felt like summer,
but for the leaves cascading from the trees.
Just a few days ago, the first snow of the season finally came to the Front Range of Colorado. In midst of all the other changes in our lives, this familiar sight seemed to help ground me. And then an inner stirring began to happen, and I realized it was time to preheat the oven.
I love it when instincts take over, because intuition rules. When we let it. 🙂 Just smell these cookies and try to contradict me…with heady spices, almond extract, the perfect fragrance of butter, toasted nuts and dates wafting in the air, I have no doubt that I’m pursuing a delicious truth for sure.
Deglet Noor Date and Toasted Almond Oatmeal Cookies
Perfect to bake when you’re celebrating the first snow fall. Or whenever the spirit moves you.
- 1 c. quality butter
- 1 c. brown sugar
- 1 tsp. pure almond extract
- 1 large egg
- 2 c. gluten free flour (1 1/2 c. oat flour, ¼ c. tapioca flour, 1 ½ tbsp. coconut flour)
- 1 tsp. non-aluminum baking powder
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 1/2 tsp. salt
- 1 c. chopped toasted almonds
- 1 heaping c. chopped dates
- 1 c. gluten free rolled oats
Preheat oven to 350. Cream butter into brown sugar until thoroughly blended, smooth, and light. Add almond extract and egg, beating well. Mix in baking powder, spices, salt and flours and beat thoroughly. Stir in nuts and dates, then oatmeal. Scoop by rounded teaspoons onto un-greased baking sheet, then bake 14 minutes on the middle rack of your oven, or until a light golden brown. Cool slightly before removing from pan to cooling racks. Cookies keep well in a tightly closed container – delicious straight out of the oven, and then, after a few hours or overnight, the texture softens evenly throughout.
Sweetness and blessings to you all!