The other day I went to our local Market District supermarket to buy a couple sides of vegetable dishes to bring over to my parent’s house for dinner. The guy behind the counter thought I asked for the butternut squash dish, but I had actually asked for the green beans. I didn’t correct him because I thought the squash looked really good. I brought the side over to my parent’s house and my mom gave me one look that said, “Seriously? You brought butternut squash?!”. Yeah, good call, we’ve been eating it in everything for the past month. Oops. But, we can’t get sick of it yet, no no no, we still have about five many more to consume! And the great thing about butternut squash is that you can use it to make just about anything. Even cookies.I may have eaten some of this dough raw. Ok, I did. It was fantastic. I thought about not even baking them. haha. No, seriously.5.0 from 1 reviews
Butternut Squash and Chocolate Chip Cookies (Gluten Free)
- ½ cup butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- 1½ cups mashed, cooked butternut squash **
- 2½ cups oat flour (or brown rice flour)
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. salt
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. ground allspice
- 2½ teaspoons baking powder
- 1 cup chopped pecans or walnuts
- 1 cup dark chocolate chips
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in walnuts and chocolate chips. Spoon onto two greased cookie sheets spacing cookies 2 inches apart.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
** If you are following a low FODMAPs diet, these are low in FODMAPs and safe to eat. The butternut squash does contain FODMAPs, but the amount used in this recipe, when divided by 40 cookies, is quite harmless (you can have up to ¼th cup of butternut squash if following a low FODMAPs diet)!
Serving size: 1 cookie Calories: 107 Fat: 5.7 Saturated fat: 2.3 Carbohydrates: 13.6 Sugar: 8.2 Sodium: 85 Fiber: 1 Protein: 1.6 Cholesterol: 14
Nutrition Highlights: Under 150 calories, good source of vitamin A, at least 15 grams of whole grains (I’m assuming that half of the 30 grams are from whole grains, which would mean this provides a full serving of whole grain. Aim for three servings a day).Nick and I are slightly obsessed with these cookies. They taste best when right out of the oven (like most baked goods) but they even taste amazing after being in the freezer for a few days (and either allowed to thaw, or remaining frozen, both ways are tasty, believe it or not). Seriously. They are just so good! And with a nice glass of milk, you can’t get much better than this for a hearty fall dessert.
If you’d prefer to use pumpkin instead of butternut squash, I say go for it. But, as you can see there are some chunks of butternut squash in these cookies, which of course I really enjoyed. The texture of the soft chunks of butternut in these sweet cookies really gave them character. It may seem odd, but don’t knock it before you try it!