When you tell folks these are spice cookies, they’ll snap ‘em up. If you tell them they’re vegan, they’ll look at you funny, wrinkle their nose and still probably snap them up. Thing is, they’re actually incredibly good regardless. The butternut squash gives it moistness and fresh cinnamon (let me repeat that, FRESH) really make them great. We used coconut flakes, but raisins would have been even better. Expect a sort of muffin-y, cake-like cookie.
Spiced Butternut Squash Cookies
by Mikayla Zumwalt
“These cookies are a great way to use up those pesky squash that have a tendency to hang around. Careful though, one large squash yields about three batches of cookies. Don’t worry though you’ll be cookie rich and everyone will love you.”
2 cups flour (half whole wheat, half all-purpose white)
1 tsp baking soda
¾ tsp salt (I use sea salt)
1 tsp cinnamon (can be generous)
½ tsp nutmeg
1 1/2 cups sugar
2/3 cup oil (coconut or canola)
2 T molasses
1 cup cooked mashed butternut squash
1 tsp vanilla
Optional: ½ cup oats, chopped walnuts, raisins, coconut shreds
Preheat oven to 350. Mix flour, sugar, baking soda, salt, and spices in a bowl. In a separate, larger bowl mix together, oil, molasses, squash and vanilla until well combined. Add dry to wet, folding to combine. Add optional ingredients after combined.
Drop by tablespoons onto cookie sheets. Bake for 16 minutes at 350. For best flavor, let them cool and set a bit.