Ingredients
- Preheat oven to 350
- 1 cup rice flour
- 2 tsp. baking powder
- 1/8 tsp. sea salt
- ½ cup sweetened condensed milk
- 1 egg, beaten
- 5 Tbl. Butter, salted, melted, divided
- 1 cup old-fashioned oats
- ½ cup dates, diced
- ½ cup walnuts, chopped
- ¼ cup coconut, sweetened
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the flour, baking powder, salt and blend.
- In a 2-cup measuring cup, combine the sweetened condense milk, egg and four tablespoons of butter. Blend and then put into the dry ingredients and mix well.
- Add the oats and dates and work together with your hands. The mixture is getting thick like playdough.
- Work in the nuts and coconut with your hands.
- Using a spring scoop (about 2 tablespoons), scoop out 12 to 15 mounds on to a parchment paper lined cookie sheet.
- Drizzle on top of the cookies the remaining melted butter (one tablespoon). Bake in a preheated 350 oven for 18-20 minutes.
- Remove. Cool about 5-7 minutes. Dust with powdered sugar. Eat.
Notes
These cookies keep well covered. I have this cute little cake platter holder with a glass cover. On day two, they were just as good as on day one!
There is no step #8. Ignore that. I tried my best to remove, but the cyberspace gremlins continued to play tricks!
https://allyskitchen.com/ice-cream-scoop-cookies/
