This ultimate vegan recipe makes unbelievably fragrant and delicious cookies! Carroty, oaty and nutty!:) I’ve already made notes to improve the recipe, by replacing regular sugar with cane sugar, and corn oil with solid coconut oil. Gonna try it this way next time! ‘Cause this kind of cookies is just like a piece of paradise for me, that includes the very loved ingredients, besides vegan:)
The story happened a few days ago when I got up at 4:30 in the morning. To make the cookies! It was still dark outside. And the grated carrot was already prepared in the evening:) Everything else was an improvisation:) That day I was assisting a friend’s photo/film shooting, so it became the inspiration for this bake to happen. Everyone enjoyed the cookies, coffee and tea after all the work was done:)
Takes 45 min.
Makes 22 cookies
2 medium carrots, finely grated
1 cup regular oats
1/2 cup walnuts, chopped + 2 dozen of whole nuts for topping
1/2 cup sugar
1 teaspoon cinnamon
zest and juice of 1/2 lemon
2 tablespoons candied orange peel
1/3 cup corn oil
1 heaped cup rye flour + 2 tablespoons extra
1 teaspoon baking soda
Preheat the oven to 180C/350F. Line the cookie sheet with parchment paper.
In a bowl, combine the grated carrots, sugar, salt, cinnamon, lemon zest, candied orange peel and oil. Mix everything well. Add in the oats. Sift in the rye flour, add baking soda and lemon juice. Mix well and stir in the walnuts.
Form the balls out of the dough. Flour the working space. Roll the balls into the flour. Place them onto the baking sheet and press each cookie by a thumb into the middle. Arrange walnuts onto the cookies. Place into the oven and bake for 15 minutes until fragrant and the cookies are browned around the edges. Allow to cool and enjoy!:)