How to make Butternut Squash Cookies

BY FOODACIOUSLY

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

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

dairyfree
vegan
lowfat
fibrerich
lowcarbs
Step 1Part 1

Roast butternut squash chunks for 30 minutes at 180 °C (355 °F).

Step 1Part 2

Then, mash them into a puree.

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Step 2Part 1

Mix the flours, baking soda, and spices in a bowl.

Step 2Part 2

Add lemon zest, squash puree, and maple syrup.

Step 3

Work all into a smooth and compact dough.

Step 4

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

Step 5Part 1

Bake the cookies for 15 minutes at 175 °C (325 °F).

Step 5Part 2

Finally, leave them to cool down on a rack before serving.

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