YIELD: 2 ½ dozen cookies       Prep:  Active Time: 20 minutes      Total Time: 1 hour

INGREDIENTS:                                                            AMOUNT

Chopped pitted dates 1 ½ cups
Shredded carrots 1 cup
Nonfat plain yogurt, Greek style preferred ½ cup
Packed brown sugar* ¼ cup
Canola oil 2 TBsp
Vanilla 1 tsp
Whole wheat pastry flour 1 ½ cups
Cinnamon ½ tsp
Grape-Nuts cereal or Kashi whole grain nuggets ¼ cup
Baking soda ½ tsp
Sea salt 1/8 tsp
Green Kelp powder ½ tsp

*May substitute ¼ tsp stevia to reduce sugar content.


1) Position rack in the center of the oven and preheat to 350°F. Line baking sheet with parchment paper or coat with cooking spray.

2) Stir together dates, carrots, yogurt, sugar or stevia, oil and vanilla in a medium bowl. Let stand for 15 minutes.

3) Stir together flour, Grape-Nuts or Kashi, baking soda, salt, and kelp powder in another medium bowl.

4) Stir the dry ingredients into the date mixture with a wooden spoon, mixing just until blended.

5) Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing the cookies about 1 ½ inches apart.

6) Bake until the tops spring back when touched lightly, about 15 minutes. Transfer cookies to a wire rack and let cool.

Partial nutritional information per cookie:

71 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; less than 50 mg sodium; more than 80 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate

1.Adapted from EatingWell.com (1992) by Dr. Nancy Emerson Lombardo, Ph.D. by following the MPN™.   Selected by Kristina Scangas.

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