Butternut Cookies
Butternut Cookies are a delicious dessert for the fall and holiday season! Also, a great way to use up your extra butternut squash.
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Servings: 24 cookies
Ingredients
- 1 cup whole wheat pastry flour
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¾ cup pureed frozen butternut squash thawed*
- 2 tablespoon maple sugar
- ¼ cup extra-virgin olive oil
- 1 egg beaten
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest
- ½ cup chopped toasted walnuts
- ¼ cup chopped toasted pumpkin seeds
Instructions
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In a bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
- In a second bowl, mix together squash, sugar, oil, egg, vanilla, and zest.
- Add dry ingredients to wet ingredients, incorporating fully. Fold in walnuts and pumpkin seeds.
- Drop by rounded teaspoonfuls onto prepared baking sheets. Bake for 12 to 15 minutes until lightly brown.
- Cool completely before eating.
Video
Notes
*Note: can use homemade pureed butternut squash as well.