Butternut Squash Cookies
Healthy and flavorful cookies made with butternut squash, almond butter, and dark chocolate chips, fitting for both Paleo and vegan diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Paleo, Vegan
Ingredients
- 1 cup pureed butternut squash
- 1/2 cup almond butter
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the pureed butternut squash, almond butter, coconut sugar, and vanilla extract in a large bowl until smooth.
- Mix together the baking soda and salt in a separate bowl, then add to the wet mixture and stir until just combined.
- Add the dark chocolate chips and fold until evenly distributed.
- Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are slightly golden.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.