Vegan Autumn Spice Cookies with Carrots, Oranges, and PecansChewy breakfast cookies

Perfecting the recipe for these delicious vegan autumn cookies took some trial and error. It took a lot of experimentation to get the texture just right – not too mushy or too dry. As someone who prefers soft cookies that my teeth can easily sink into, I knew that getting the consistency right was essential. Thankfully, after some experimentation, I found the perfect balance.

These autumn-inspired cookies feature carrots, oranges, pecans, and a blend of spices that make them the perfect accompaniment to a cup of coffee on a rainy day. They’re similar to carrot cake in cookie form and provide a satisfying snack that you can grab and go. Plus, they’re vegan-friendly!

Whether you’re looking for a sweet treat to enjoy with your morning coffee or a snack to take on the go, these vegan autumn cookies are a delicious choice. With their soft, chewy texture and flavorful blend of ingredients, they’re sure to become a new favorite.

The recipe:

Put oven on 180c/160c fan

Time to make: approx. 30 min

Ingredients:

200g spelt wholemeal flour

1tsb baking soda

150g rolled oats

100g pecans

80g dark brown sugar

80ml olive oil

1 large carrot

Juice and zest of 1 large orange

1tsp cinnamon

1/2tsp cardamom

1/2tsp ground cloves

1/2tsp ground ginger

4tbs pure Canadian maple syrup

1tsp pure vanilla extract

A pinch of salt

To make these delicious vegan autumn spice cookies with carrots, oranges, and pecans, start by mixing all the wet ingredients together (excluding the sugar), then add in the orange zest and spices. In a separate bowl, combine the flour and baking soda, and then add the oats, salt, and sugar, making sure to whisk out any lumps. Roughly chop the pecans and add them to the flour mixture (or chop them smaller if you prefer less crunch in your cookies). Grate the carrot and add it to the dry mixture. Lastly, combine the wet and dry ingredients and mix everything together. The resulting batter will be sticky. Use a big spoon to scoop out the batter and roll it into balls. Place the balls on a lined baking sheet and press them down slightly. Once the baking sheet is full, bake the cookies for 12 minutes in the oven. Allow the baking sheet to cool on a cooling rack before removing the cookies with a spatula. These cookies are best the next day, as the spices really come through, but they can be enjoyed fresh as well. Store them in an airtight tin container and enjoy them over the next few days.