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dairy free vegan low fat fibre rich low carbs

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Name: Butternut Squash Cookies
Total time: 60 min
Yield: 24
Cuisine: American
Ingredients: 250 g of Butternut Squash (peeled and deseeded); 200 g of Wholemeal Flour; 100 g of Almond Flour; 1 tsp of Baking Soda; 1 pinch of Clove; 1 tsp of Ground Cinnamon; 0.5 tsp of Ground Ginger; 1 Lemon; 60 mL of Maple Syrup

Step 1 Part 1 Roast butternut squash chunks for 30 minutes at 180 °C (355 °F). Butternut Squash (peeled and deseeded) 250 g Wholemeal Flour 200 g Almond Flour 100 g Baking Soda 1 tsp Clove 1 pinch Ground Cinnamon 1 tsp Ground Ginger 0.5 tsp Lemon 1 Maple Syrup 60 mL Adjust servings and measurement unit in the full recipe page .

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Step 1 Part 2 Then, mash them into a puree. Butternut Squash (peeled and deseeded) 250 g Wholemeal Flour 200 g Almond Flour 100 g Baking Soda 1 tsp Clove 1 pinch Ground Cinnamon 1 tsp Ground Ginger 0.5 tsp Lemon 1 Maple Syrup 60 mL Adjust servings and measurement unit in the full recipe page .

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Step 2 Part 1 Mix the flours, baking soda, and spices in a bowl. Butternut Squash (peeled and deseeded) 250 g Wholemeal Flour 200 g Almond Flour 100 g Baking Soda 1 tsp Clove 1 pinch Ground Cinnamon 1 tsp Ground Ginger 0.5 tsp Lemon 1 Maple Syrup 60 mL Adjust servings and measurement unit in the full recipe page .

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Step 2 Part 2 Add lemon zest, squash puree, and maple syrup. Butternut Squash (peeled and deseeded) 250 g Wholemeal Flour 200 g Almond Flour 100 g Baking Soda 1 tsp Clove 1 pinch Ground Cinnamon 1 tsp Ground Ginger 0.5 tsp Lemon 1 Maple Syrup 60 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Work all into a smooth and compact dough. Butternut Squash (peeled and deseeded) 250 g Wholemeal Flour 200 g Almond Flour 100 g Baking Soda 1 tsp Clove 1 pinch Ground Cinnamon 1 tsp Ground Ginger 0.5 tsp Lemon 1 Maple Syrup 60 mL Adjust servings and measurement unit in the full recipe page .

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Step 4 Roll out the dough 3 mm thick and then cut out 8 cm (3 in) cookies. Butternut Squash (peeled and deseeded) 250 g Wholemeal Flour 200 g Almond Flour 100 g Baking Soda 1 tsp Clove 1 pinch Ground Cinnamon 1 tsp Ground Ginger 0.5 tsp Lemon 1 Maple Syrup 60 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 5 Part 1 Bake the cookies for 15 minutes at 175 °C (325 °F). Butternut Squash (peeled and deseeded) 250 g Wholemeal Flour 200 g Almond Flour 100 g Baking Soda 1 tsp Clove 1 pinch Ground Cinnamon 1 tsp Ground Ginger 0.5 tsp Lemon 1 Maple Syrup 60 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 5 Part 2 Finally, leave them to cool down on a rack before serving. Butternut Squash (peeled and deseeded) 250 g Wholemeal Flour 200 g Almond Flour 100 g Baking Soda 1 tsp Clove 1 pinch Ground Cinnamon 1 tsp Ground Ginger 0.5 tsp Lemon 1 Maple Syrup 60 mL Adjust servings and measurement unit in the full recipe page .

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Butternut Squash (peeled and deseeded)	250g
Wholemeal Flour	200g
Almond Flour	100g
Baking Soda	1tsp
Clove	1pinch
Ground Cinnamon	1tsp
Ground Ginger	0.5tsp
Lemon	1
Maple Syrup	60mL

RECIPE STORY

Butternut Squash Cookies

Ingredients List

Ingredients List

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Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

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