Carrot cookies

For approximately 14 pieces

60 g La Vida Vegan white coconut paste
115 g margarine
120 g oat flakes
125 g flour
110 g light brown caster sugar
1 egg substitute (e.g. from Orgran or Smaak)
120 g grated carrot
100 g vegan cream cheese
70 g walnuts, chopped
1 tsp baking spice
1 tsp vanilla extract
1 tsp baking powder
½ tsp salt


  1. Preheat the oven to 175°C and line a baking tray with baking paper.
  2. In a large bowl, mix together the oatmeal, flour, biscuit spices, baking powder and salt.
  3. In another bowl, beat the margarine, La Vida Vegan coconut paste, light brown caster sugar and vanilla extract until even slightly fluffy.
  4. Add the grated carrots, chopped walnuts and one egg substitute and mix again.
  5. Then add the oat mixture and mix again until everything is well incorporated.
  6. Using an ice cream scoop, make even portions and place on the baking tray, spaced sufficiently apart.
  7. Press the top slightly flat and bake the biscuits for about 10 minutes until golden brown and cooked.