How to make Butternut Squash Cookies

Info We made these cinnamon-spiced, cakey cookies with butternut squash puree instead of butter. View Recipe

Info They are a diet-friendly and vegan breakfast treat in just 70 calories per biscuit. View Recipe

dairy free vegan low fat fibre rich low carbs

Step 1 Part 1 Roast butternut squash chunks for 30 minutes at 180 °C (355 °F). View Recipe

Step 1 Part 2 Then, mash them into a puree. View Recipe

Step 2 Part 1 Mix the flours, baking soda, and spices in a bowl. View Recipe

Step 2 Part 2 Add lemon zest, squash puree, and maple syrup. View Recipe

Step 3 Work all into a smooth and compact dough. View Recipe

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Step 4 Roll out the dough 3 mm thick and then cut out 8 cm (3 in) cookies. View Recipe

Step 5 Part 1 Bake the cookies for 15 minutes at 175 °C (325 °F). View Recipe

Step 5 Part 2 Finally, leave them to cool down on a rack before serving. View Recipe

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