FREE Buckwheat Oat and Date Cookie

(free of gluten, dairy and eggs)Yields approximately eighteen 3 inch cookies ½ cup buckwheat½ cup brown rice flour (grind brown rice in food grinder)¼ cup organic potato starch¼ cup tapioca starch (manioc starch in Brazilian section)½ teaspoon baking powder1 teaspoon total of ground gloves, cinnamon, nutmeg½ teaspoon fresh grated ginger1 cup barley malt syrup or raw honey½ pound organic all vegetable shortening*½ cup organic apple juice concentrate3 teaspoons ground flax seed with 3T water well blended (egg substitute)1½ mashed banana3 cups organic rolled oats1 ½ cup chopped organic datesIn one bowl combine all the dry ingredients. In a mixer, with paddle attachment beat the shortening for 2 minutes on medium high speed until fluffy.Add the banana, barley malt, juice concentrate and continue to beat on medium high for 3 minutes until fully incorporated.With speed on medium low, add the flax seed puree and incorporate.Turn mixer to low and add flour mixture, oats and dates. Turn mixer to high (because there is no gluten in this recipe, you can do this) and beat for one full minute.  Allow to rest for 15 minutes.  Preheat oven to 350 degrees while dough rests.Scoop out cookies with small ice cream scoop.  Do not flatten.  Once scooped, you can freeze for future use.Bake for 20 minutes rotating the sheet pan once in oven for even baking.Allow the cookies to rest 15 minutes before removing from sheet pan.*we use Jungle Shortening (palm and sunflower oil)