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.

Ingredients 30 servings

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Original recipe yields 30 servings
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  • 1 1/2 cups chopped pitted dates
  • 1 cup shredded carrots
  • 1/2 cup nonfat plain yogurt
  • 1/4 cup packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups sifted cake flour
  • 1/4 cup Grape-Nuts cereal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Preparation

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  1. 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.
  2. Stir together dates, carrots, yogurt, sugar, oil and vanilla in a medium bowl. Let stand for 15 minutes.
  3. 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 1 1/2 inches apart.
  4. Bake until the tops spring back when touched lightly, about 15 minutes Transfer cookies to a wire rack and let cool.

Nutrition information

  • 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; 0 g added 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

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