1/2 c. real maple syrup
1/4 c. (1/2 stick) non-dairy butter (Hain or Hollywood)
2 egg whites
1 tsp. vanilla
3/4 c. dates, chopped
1/2 c. walnuts, chopped
3/4 c. whole wheat flour
1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves
Pinch of nutmeg
Pinch of salt (omit if using salted butter)
2 c. rolled oats, no quick cooking

Melt the butter, cool slightly and mix with maple syrup and let cool. When cool, stir in vanilla. Beat eggs a little to bread them up and add to syrup butter mix. Measure the flour and sprinkle enough on the dates to separate and coat them so that they won't stick together. Mix the remaining spices and leavening with the flour and beat in to the syrup mix. Stir in the rolled oats, mix well, then add the nuts and dates. Bake at 325 degrees for 10 to 12 minutes. Allow to cool completely. Cookies made with honey, maple syrup, or other liquid sweeteners need to age overnight to mellow and merge the flavors. They are sweeter the next day.