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.
1. 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.
2. Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
3. Whist flour, oats, cinnamon, baking powder, baking soda, nutmeg and salt in a medium bowl. Make a well in the center.
4. 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.
5. 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.