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Carrot-Date Cookies
Carrot-Date Cookies
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From: EatingWell Magazine, September/October 1992
These cookies are made sweet and flavorful by the addition of a generous amount of chopped dates.
- By: EatingWell Test Kitchen
Ingredients 30 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 30 servings
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
Preparation
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Active
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Ready In
- 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.
- Serving size: 1 cookie
- Per serving: 70 calories; 1 g fat(0 g sat); 1 g fiber; 14 g carbohydrates; 1 g protein; 23 mcg folate; 0 mg cholesterol; 8 g sugars; 625 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 1 mg iron; 72 mg sodium; 86 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 other carbohydrate
