Even breakfast-phobes won't mind eating the most important meal of the day if they can have these hearty, sweet and moist cookies. They boast the flavors of carrot cake with the nutritional goodness of quinoa, dates, carrot, pecans and oats.

Source: Parents Magazine


Recipe Summary test

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Place dates in a small bowl. Pour water over the dates and let sit until the dates are very soft and the water has cooled to about room temperature, about 20 minutes.

  • Preheat oven to 350°F. Coat two large baking sheets with cooking spray.

  • Whist flour, oats, cinnamon, baking powder, baking soda, nutmeg and salt in a medium bowl. Make a well in the center.

  • Place dates and water in blender or food processor and puree until smooth. Add egg, oil, honey and vanilla and process until smooth. Pour the date mixture into the well in the center of the dry mix. Stir to combine. Add in carrot, quinoa and pecans and stir until just combined. Drop by two tablespoons per cookie, about 2 inches apart on the prepared baking sheets.

  • Bake, rotating once half way, until the cookies are puffed and set, 13 to15 minutes. Let cool on baking sheet at least 5 minutes before removing to a cooling rack with a thin spatula.


To cook Quinoa: Bring 2 parts water to a simmer in a heavy-bottomed saucepan over high heat. Add 1 part quinoa, return to a simmer, cover, reduce heat to low to maintain a gentle simmer, and cook until the water has been absorbed and the quinoa is tender, 15 to 20 minutes. 1 cup dry quinoa equals 3 cups cooked quinoa.

Nutrition Facts

96 calories; fat 4g; cholesterol 8mg; carbohydrates 15g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 7g; protein 2g; vitamin a 714.8IU; vitamin c 0.3mg; thiamin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 10.7mcg; sodium 78mg; potassium 122mg; calcium 26mg; iron 0.7mg.