Recipe from Mama Me Gluten Free (dot) com
Projected prep time: 10-15 minutes; Projected bake time: 7-9 minutes
1 large egg
6 oz. (1 1/2 sticks) unsalted butter
1 oz. (29 grams) organic pure cane sugar
2 oz. (57 grams) molasses
5 oz. (143 grams) pure dark brown cane sugar
2 oz. (57 grams) sweet rice flour
2 oz. (57 grams) tapioca starch
2 oz. (57 grams) sorghum flour
2 oz. (57 grams) brown rice flour
1/2 tsp. aluminum-free baking powder
1/2 tsp. kosher salt
1/2 tsp. pure vanilla
1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/2 cup (2 1/4 oz. or 62 grams) chopped dates (best to chop them yourself unless you wash any extra ingredients off dates bought already chopped)
Preheat oven to 350 degrees.
Sift flours together with baking powder, salt and spices.
Cream together butter and sugars. Add molasses, then add egg and mix together thoroughly.
Gradually add dry ingredients and mix well. Let stand a few minutes to moisten the flours. Fold dates into the dough.
Drop dough by tablespoon balls (a cookie scoop works well for this, especially as the dough isn't stiff enough to roll into balls) onto ungreased cookie sheets. Leave sufficient room for spreading - they will spread quite a bit.
Bake 7-9 minutes, or until cookies are browning on edges and mostly or completely cooked in center.
Let cookies cool on pans for several minutes before transferring to wire racks to finish cooling. They are a little crumbly when hot, but they are no longer crumbly when cool.