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.
METHOD:
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.
