After a few weeks on the road, I finally had the muse and the oven to bake again.
Out of necessity, without either eggs or butter in the house, I opted for vegan carrot oatmeal cookies. According to some suggestions, I added lemon zest, used olive instead of coconut oil, regular sugar and substituted almond slivers for walnuts.
They were not overly sweet, with a slightly earthy undertone from the olive oil. My friends and I finished them off in a, even for us, ridiculously fast pace.
Find the recipe on Heidi's blog, 101cookbooks.