Carrot oat rye semolina cookies (vegan)

The top winter cookies – carroty, orange-flavored, spicey and soft-textured:)
This recipe was developed after encountering on Foodzesty blog Greek Christmas cookies (melomakarona) recipe. It was such a revelation to find semolina in a cookie recipe!! I’ve never seen and tried to use it this way. First off, I’ve made a modified version of melomakarona (will publish it soon) and then experimented twice with these carrot cookies. The attempts were successful and I’m excited to share the final recipe:)
Happy baking!:)
Takes 1 hour (20 mins preparation + 40 mins shaping & baking)
Makes 2 dozen of cookies


3 medium carrots, finely grated (1 cup)
1/2 cup vegetable oil (sunflower/corn/grapeseed)
1/2 + 1/3 cup sugar
pinch salt
zest of 1 orange
2 tbsp orange juice (1 large orange)
1/2 cup fine semolina
1/2 cup oat flour
1/2 + 1/3 cup rye flour + 1/3 cup extra for dusting
1 tsp cinnamon
1 tsp clove
1/2 tsp cardamom
1/2 tsp ground ginger
1 tsp baking soda
squeeze of lemon


Preheat the oven to 180C/350F. Line baking trays with parchment paper.

Combine the grated carrots, sugar, salt, orange juice and zest. Leave for 5 mins for carrot to release its juice. Then stir in the oil, fine semolina and set the mixture aside.

Combine the spice, oat and rye flours. Stir into the carrot mixture adding soda and lemon juice. Mix everything until smooth. The dough should be thick and creamy.

Flour the working space (with 2 tbsp of rye flour). Scoop a tablespoon of the dough into the flour and roll into a ball. Place on a prepared baking tray, it will spread immediately into a cookie. Repeat with the remaining dough adding every time some flour. Space the cookies about 5 cm/2 inches apart. Bake for 15-20 minutes until they have puffed up and fragrant. Let cool on the baking tray for about 5 minutes before transferring to a cooling rack. Dust with icing sugar, if desirable.



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