I tried modifying this recipe for oatmeal cookies, and they came out pretty well. My modifications included the date version instead of the raisin original, half the sugar (because I've come to find American cakes, cookies, and candies too sweet--probably my wife's influence), two egg yolks for each egg called for, a few tablespoons of tapioca starch, and exercising care not to cook too long. They're OK, but I think I'll cut down on the butter next time. It also looks like I should substitute tapioca starch for flour. In browsing for further info, I see from preparedfoods.com, which also incidentally has this article about artisanal bread, that the issue of food texture is highly complicated.