Cookies are a much-beloved baked treat, but they're often made with unhealthy ingredients like butter and white sugar. Today, we want to show you how to prepare incredibly tasty butternut squash cookies with just wholesome ingredients.
In our recipe, we swapped butter and eggs with homemade squash puree and used maple syrup instead of refined sugar. Also, we made a high-fibre, nutritious combo of wholemeal flour and almond meal to replace plain flour.
These all-natural, plant-based cookies are egg-free, dairy-free, oil-free, and 100% healthy. They have a lovely cakey texture and a lightly spiced aroma from ground cloves, cinnamon and ginger.
Butternut squash puree is a fantastic alternative to fats, like butter, oil and eggs. It adds moisture, natural sweetness and helps to bind the ingredients, all with a fraction of the calories. You can prepare it in different ways, such as steaming or boiling the squash. Still, we prefer roasting it in the oven to get that amazing caramelised flavour from the naturally occurring sugars.
Each biscuit comes with as little as 65 calories, and a serving of four cookies covers only 11% of your RDI of carbs but a solid 20% RDI of proteins and 27% RDI of fibres.
These vegan, diet-friendly butternut squash cookies are just perfect for a sweet breakfast or as an afternoon treat enjoyed with a cup of our turmeric hot chocolate. Yummy!