Kabocha Squash Cookies

Kabocha squash is rich in beta-carotene, which is converted into vitamin A in the body and helps support healthy vision.

This is vegan and gluten free recipe. Dish can be prepared in 42 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Kabocha Squash Cookies

Cooking Method: Baking Cuisine: American Courses: Dessert, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 12 min Rest Time 10 min Total Time 42 mins

Servings: 12 Calories: 1800

Best Season: Fall

Ingredients

Servings

• 1 cup Kabocha Squash
• 2 tablespoon Coconut Oil
• 3 tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract
• 1.5 cup Almond Flour
• 0.5 cup Oat Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 0.25 teaspoon Salt
• 0.5 cup Chocolate Chips

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the kabocha squash into small chunks and steam until tender.
3. Mash the cooked squash in a bowl and add coconut oil, maple syrup, and vanilla extract. Mix well.
4. In a separate bowl, combine almond flour, oat flour, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
6. Fold in the chocolate chips.
7. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until the edges are golden brown.
9. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.
10. Transfer to a wire rack to cool completely.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 20g7%

Sugars 10g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.