26 Feb Butternut Squash Maple Cookies
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| Prep Time | 15 minutes |
| Cook Time | 13 - 16 minutes |
| Servings |
cookies
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Ingredients
- 1/2 cup quick cook oats gluten-free if needed
- 1/4 cup old fashioned oats gluten-free if needed
- 1/4 cup quinoa flour
- 1/4 cup sorghum flour
- 1 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp vanilla powder
- 1/8 tsp Himalayan salt
- 3/4 cup butternut squash puree
- 1/3 cup maple syrup
- 2 Tbsp extra light olive oil
Ingredients
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Grind the quick cook oats into a flour using a food processor or a coffee grinder.
- Mix together the ground oats, quinoa flour, sorghum flour, old fashioned oats, baking powder, ground cinnamon, vanilla powder, and salt.
- In a separate bowl, mix together the butternut squash puree, maple syrup, and oil.
- Mix the wet ingredients into the dry ingredients, stirring until fully incorporated.
- Spoon the batter onto the prepared baking sheet to make 9 cookies. Use the back of the spoon to flatten the cookies slightly so that they are all an even thickness. The cookies should be approximately 2 ½ inch across.
- Bake for 13 – 16 minutes. When the cookies are fully baked, they will be slightly firm.
- Let the cookies rest on the baking sheet for 2 minutes. Transfer to a cooling rack.
Recipe Notes
Notes:
Any pureed winter squash can be substituted for butternut squash. An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients. Dried cranberries and/or crushed pecans could be stirred into the batter at the end.
Serving Suggestions:
- Drizzle with melted dark chocolate or white chocolate over the top.