The first time I made these cookies, I started with a pumpkin chocolate chip cookie recipe that included oil. But I had already run out of last year's canned pumpkin, and the box of pumpkins I ordered wouldn't be here until the next day. Butternut squash seemed to be a great substitute, as well as lending natural sweetness.
In fact, most of the ingredients here lend natural sweetness. The original recipe included some agave, but I subbed extra applesauce.
To cook the squash, I used the technique of piercing the squash multiple times and cooking it in the crock pot - this is so quick!
This particular picture was the second go around in which I roasted both a pumpkin AND a butternut squash:
Butternut Oatmeal Cookies
This recipe makes two sheets of cookies, or about 24.
INGREDIENTS
2 and 1/2 cups old-fashioned rolled oats (gluten-free if desired)
1/2 cup flour*
1/2 cup unsweetened shredded coconut
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups cooked mashed butternut squash
3/4 cup applesauce or pumpkin**
2 cups cooked mashed butternut squash
3/4 cup applesauce or pumpkin**
1 dropper liquid stevia (optional)
2/3 cup raisins
*I have successfully used almond flour, and a combination of sorghum and teff.
**I used applesauce the first time, but had freshly roasted and pureed pumpkin ready the second time, so figured I'd sub out.
INSTRUCTIONS
Preheat oven to 350 degrees F and prepare baking sheet with parchment paper.
Mix dry ingredients in a medium to large bowl.
Stir in wet ingredients and then raisins.
Spoon out 1-2 tablespoons cookie batter on baking sheet. For a flatter cookie, press batter down and shape with fingers.
Bake 15-20 minutes (it'll depend on the cookie's size; check on them every 5 minutes).
After baking, allow cookies to cool for about 10 mins and then transfer them onto a cooling rack and cool completely. They are very soft and if you don’t allow them to cool completely they will crumble.
2/3 cup raisins
*I have successfully used almond flour, and a combination of sorghum and teff.
**I used applesauce the first time, but had freshly roasted and pureed pumpkin ready the second time, so figured I'd sub out.
INSTRUCTIONS
Preheat oven to 350 degrees F and prepare baking sheet with parchment paper.
Mix dry ingredients in a medium to large bowl.
Stir in wet ingredients and then raisins.
Spoon out 1-2 tablespoons cookie batter on baking sheet. For a flatter cookie, press batter down and shape with fingers.
Bake 15-20 minutes (it'll depend on the cookie's size; check on them every 5 minutes).
After baking, allow cookies to cool for about 10 mins and then transfer them onto a cooling rack and cool completely. They are very soft and if you don’t allow them to cool completely they will crumble.
Adapted from: http://www.kimscravings.com/2014/09/chocolate-chip-pumpkin-oatmeal-cookies/
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