We made these cinnamon-spiced, cakey cookies with butternut squash puree instead of butter.
They are a diet-friendly and vegan breakfast treat in just 70 calories per biscuit.
Roast butternut squash chunks for 30 minutes at 180 °C (355 °F).
Then, mash them into a puree.
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Mix the flours, baking soda, and spices in a bowl.
Add lemon zest, squash puree, and maple syrup.
Work all into a smooth and compact dough.
Roll out the dough 3 mm thick and then cut out 8 cm (3 in) cookies.
Bake the cookies for 15 minutes at 175 °C (325 °F).
Finally, leave them to cool down on a rack before serving.
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