Date Filling: Combine dates, sugar and cold water in a medium saucepan and simmer until dates are soft and syrup is thick; set aside.
Oat Cookie: Cream together the butter and brown sugar. In a separate bowl, sift the flour with baking soda and salt and then add the quick cooking rolled oats. Combine this with creamed sugar and butter, and then add the hot water. Be sure to mix thoroughly.
Divide dough into two portions. Spread half into a 9X12 oven proof dish. Spread date filling on top of oats layer and the spread remaining portion of the oat mixture on top of the date filing. Bake at 425°F for about 15 minutes. Cut and serve. Makes 24 “cookies”.
Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.