Kabocha Squash Cookie for Halloween
Kabocha squash is a popular ingredient in Japanese cuisine and is often used in both savory and sweet dishes.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 200 gram Kabocha Squash
- 200 gram All-Purpose Flour
- 100 gram Coconut Sugar
- 80 gram Coconut Oil
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 100 gram Dark Chocolate Chips
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the kabocha squash into small pieces and steam until soft.
- Mash the steamed kabocha squash in a bowl.
- In a separate bowl, mix together the all-purpose flour, coconut sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the mashed kabocha squash, coconut oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Fold in the dark chocolate chips.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy your delicious Kabocha Squash Cookies!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.