Nutrition per serving may change if servings are adjusted.
1½ cups chopped pitted dates
1 cup shredded carrots
½ cup nonfat plain yogurt
¼ cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla
1½ cups sifted cake flour
¼ cup Grape-Nuts cereal
½ teaspoon baking soda
½ teaspoon salt
Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
Stir together dates, carrots, yogurt, sugar, oil and vanilla in a medium bowl. Let stand for 15 minutes.
Stir together flour, Grape-Nuts, baking soda and salt in another medium bowl. Stir the dry ingredients into the date mixture with a wooden spoon, mixing just until blended. Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing the cookies about 1½ inches apart.
Bake until the tops spring back when touched lightly, about 15 minutes Transfer cookies to a wire rack and let cool.