Kabocha Squash Cookies

Kabocha squash, also known as Japanese pumpkin, is rich in beta-carotene and provides a natural sweetness to these cookies.

This is vegan and gluten free recipe. Dish can be prepared in 42 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Kabocha Squash Cookies

Cooking Method: Baking Cuisine: International Courses: Anytime, 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 Oat flour
• 0.5 cup Almond flour
• 1 teaspoon Baking powder
• 1 teaspoon Cinnamon
• 0.25 teaspoon Salt
• 0.5 cup Dark chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the kabocha squash into small pieces and steam until soft. Mash the cooked squash.
3. In a mixing bowl, combine the mashed squash, coconut oil, maple syrup, and vanilla extract.
4. In a separate bowl, whisk together the oat flour, almond flour, baking powder, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
6. Fold in the dark chocolate chips.
7. Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the dough onto the baking sheet.
8. Bake for 12 minutes or until the edges are golden brown.
9. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes.
10. Transfer the cookies to a wire rack to cool completely.
11. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 22g8%

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.