Imagine sinking your teeth into a soft, perfectly spiced cookie that's not only incredibly delicious but also completely vegan and packed with the natural sweetness of butternut squash. These aren't your ordinary sugar cookies – they're a game-changing treat that proves healthy desserts can be mind-blowingly tasty! Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves unique and mouthwatering recipes, these butternut squash cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup butternut squash puree
- 1 cup coconut sugar
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the butternut squash puree, coconut sugar, melted coconut oil, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, salt, and ground cinnamon to ensure no lumps remain.
- Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or spatula until a soft cookie dough forms. The dough should be slightly sticky but manageable.
- Refrigerate the dough for 15 minutes to make it easier to handle and prevent spreading during baking.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Gently flatten each cookie with the back of a spoon or your fingers, as these cookies will not spread much during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple vegan glaze for extra sweetness.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butternut squash puree is well-drained and not too watery to maintain the right cookie consistency.
- Refrigerating the dough is crucial – it helps prevent spreading and makes the cookies easier to shape.
- For extra smoothness, use a fine-mesh sieve when sifting dry ingredients to eliminate any potential lumps.
- Don't overbake! The cookies should be just set at the edges, with a slightly soft center.
- If the dough feels too sticky, add a tablespoon of flour at a time until it becomes manageable.
- For a beautiful presentation, use a cookie stamp or the bottom of a glass with a decorative pattern to create textured tops.
- Let the cookies cool completely before storing to prevent moisture buildup and maintain their perfect texture.
- Experiment with additional spices like nutmeg or ginger to customize the flavor profile to your liking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 1g
Fat: 7g
Saturated Fat: 6g
Cholesterol: 0mg
