Cookies / Freezer friendly / Snacks

Butternut squash cookies

Butternut squash cookies

We are still right in the middle of winter. We have been getting plenty of snow since Christmas, which is good for outdoor sports! In the other hand, the choice when it comes to veggies, is pretty limited. We have the cabbages, root vegetables and the squashes. If we want to eat with what’s available in season, that’s pretty much the choices we have.

So today, I’m making a cookie recipe with this so common one we start to have in fall and can still get throughout the year, the “Butternut squash”. It is high in C, but to get full benefit of that vitamin, you should have it raw, since it is very sensitive to heat. But that will be another recipe! It is also very rich in fibre. Because of the yellow orange color, it contains lots of beta-caroten that the body converts to vitamin A (see reference)

You could make this recipe with actually pretty much any squash that has a dense and creamy flesh when cooked. You could also use sweet potatoes, which can be very interesting in desserts.

Preparation time: 15 minutes

Cooking time: 25 minutes

Yield: 18 small cookies

  • 2 tbsp. (30ml) of organic grounded flax seeds
  • 6 tbsp. (90ml) of water
  • 1/2 cup (125ml) of organic tapioca flour
  • 1/2 cup (125ml) of organic buckwheat flour
  • 1/2 cup (125ml) of organic sorghum flour
  • 1/2 cup (125ml) of organic coconut flour
  • 1/2 tsp. (2.5ml) of baking soda
  • 1/4 tsp. (2.5ml) of baking powder
  • 1/4 tsp. (1.75ml) of cinnamon powder (optional)
  • 1/4 tsp. (1.75ml) salt
  • 1/2 cup (125ml) of organic whole brown sugar
  • 1/4 cup (62.5ml) of coconut oil
  • 1 tsp. (5ml) of vanilla
  • 1/2 cup (125ml) of mashed butternut squash
  • 1/2 cup (125ml) of almond milk
  • 1/2 cup (125ml) of organic chcolate chips
  • 1/2 cup (125ml) of organic walnuts (or any other type of nuts or seeds)
  1. Preheat your oven at oven at 375º.
  2. In a small bowl, combine the grounded flax seed and the water and leave aside for 10 minutes. It makes your egg replacer.
  3. In a medium bowl, combine the tapioca flour, the buckwheat flour, the sorghum flour, the coconut flour, the baking soda, the baking powder, the cinnamon and the salt.
  4. In another bowl, beat the coconut oil, the brown sugar, the vanilla and the butternut squash.
  5. Add in the flour mix, the almond milk, the flax seeds mix until you get a nice smooth batter. You can now put in the chocolate chips and the walnuts.
  6. Pour your batter on your cookie sheet and put in the oven for about 15-18 minutes.
  7. Let them cool a bit before you transfer them on a wire rack.

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