Containing a lot of beta-caroten, vitamin C and fibre, butternut squash is an awesome things to use to keep yourself fit throughout the winter. And eventhough the most benefits come from eating the butternut squash raw, we will now dive into something slightly different. Shall we?
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)
- Preheat your oven at oven at 375º.
- In a small bowl, combine the grounded flax seed and the water and leave aside for 10 minutes. It makes your egg replacer.
- 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.
- In another bowl, beat the coconut oil, the brown sugar, the vanilla and the butternut squash.
- 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.
- Pour your batter on your cookie sheet and put in the oven for about 15-18 minutes.
- Let them cool a bit before you transfer them on a wire rack.
What do our readers say about this recipe?
“I made these as mini-cookies and sliced them thin. I got 20 cookies from this recipe. I made the recipe as written and they were great. This is definitely a keeper.”
“These cookies are very yummy! They are super super easy to make and the kids loved helping me make them! (they’re not too much work for an adult either) and much healthier than other cookies!”
“First cookie: Awesome. Second: Better than awesome. Third: These might be my new favorite.”
“These were really good! I added 1/2 tsp of espresso powder to give it a little more flavor, but they’re pretty great on their own.”
“I can make them in less than five minutes (+ the baking time obv). It is very, VERY easy to make. I do not like buying these cookies in stores because they are full of chemicals; for me cooking with natural products is much more interesting and ecological, so thanks for this recipe, man!”
