Carrot cookies for the MeatOut

So, tomorrow, in Tel Aviv, there's a solidarity march for the animals in the farming industry in the end of which there's a meatout - giving away free and yummy vegan food to innocent passersby. What am I making? After much thought and an eye on my budget (which is very slim these days...) I decided to go for carrot cookies.

I used to work in a flower shop with a very nasty boss who, despite her nastiness, made an insanely good carrot cake. Only after I had a slice she bothered to give me the recipe - which had both eggs and honey in it. Told you she was nasty. Long story short, I veganised and amped the recipe a little and adapted it to cookies and they turned out INSANELY amazing.



Carrot cookies:

Ingredients:
3 glasses (600ml) of grated or blender-ed carrots (should be between 7-9 carrots, depending on the size of the carrots)
5 table spoons date syrup
1 tablespoon bicarbonate soda
1/4 glass (50ml) of applesauce
1 tablespoon apple vinegar
1 1/2 glasses (250ml) brown sugar
3/4 glass (150ml) canola oil
2 glasses (400ml) whole flower
1 teaspoon coffee hawaij spice mix
A pinch of nutmeg
1 teaspoon cinnamon
3/4 glass (150ml) thinly chopped walnuts
Agave syrup for glazing (it kicks up the cookies SO much)




How to:
Pre-heat over to 180c. Mix wet ingredients (carrots included, apple vinegar not) together. Mix dry ingredients together (apple vinegar too). Mix both halves of the ingredients together and mix well until the mixture is even and sticky, very sticky. Oil cupcake pans and place in each little cupcake place a thin layer of the mix - about half a tablespoon. Put in over for 20 minutes.



Take out, glaze and leave to thoroughly cool before taking out of the pan or be very, very careful when taking out still warm as these are very fudgy cookies and can scramble if manhandled.



I'm so excited about tomorrow!!