Ingredients:
3/4 cup soft salted butter
3/4 cup firmly packed, light brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose gluten free flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon kosher salt
3 cups old fashioned oats
1 cup pitted, chopped dates
Instructions:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In the bowl cream the butter and sugars together until light and fluffy. Then add in the eggs and vanilla bean paste and mix again until completely incorporated.
In a separate small mixing bowl combine the all-purpose gluten free flour, baking soda, cinnamon, and salt. Add to the butter mixture in and mix until completely incorporated, scraping down the sides of the bowl as necessary.
Add the oats and the dates to the mixing bowl and mix until incorporated.
Working in batches, use a spoon or a small ice cream scoop and form about 2 tablespoons of dough at time into balls. Space the dough balls at least an inch apart on the baking sheet so the cookies have a little bit of room to spread as they bake.
Bake in the preheated oven for 9-11 minutes or until the cookies are starting to turn golden brown around the edges. Remove the pan from the oven and allow the cookies to sit on the pan to cool completely. The cookies may be tender and fragile the first few minutes out of the oven, but they will firm up as they cool.