Butternut Squash Cookies (Paleo, Vegan) Recipe
These healthy butternut squash cookies are soft, lightly sweetened treats made with pureed butternut squash and almond butter. They are paleo, vegan, gluten-free, and packed with wholesome ingredients like almond flour and coconut sugar. Perfect for a nutritious snack or dessert, these cookies combine warm cinnamon and rich dark chocolate chips for a delightful flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12-14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- ½ cup pureed butternut squash*
- ½ cup almond butter (just almonds)
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- ⅓ cup blanched almond flour (35g)
- ⅓ cup coconut sugar
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Mix Wet Ingredients: In a medium-sized mixing bowl, combine the pureed butternut squash, almond butter, melted coconut oil, and vanilla extract. Stir until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the almond flour, coconut sugar, cinnamon, baking soda, and salt. Use a spatula or wooden spoon to thoroughly mix the dough until it has a consistent texture and feels slightly oily.
- Fold in Chocolate Chips: Gently fold the dark chocolate chips into the cookie batter, ensuring they are evenly distributed.
- Portion the Dough: Using a large cookie scoop (about 2 tablespoons per cookie), scoop the dough onto the prepared baking sheet. Leave about an inch of space between each cookie to allow for spreading.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 12 minutes. They will be very soft immediately after baking.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Notes
- I pureed my own butternut squash, but canned pureed squash should also work well.
- To puree butternut squash, cut the squash in half and remove the seeds. Cut it into cubes, removing the skin if desired (optional). Steam the squash cubes until tender, then cool to room temperature. Blend the cooled squash in a food processor or high-powered blender until smooth.
- Store cookies in an airtight container or bag in the fridge for up to 3 days, or freeze for up to one month. They taste best when stored in the freezer.
