Not Pumpkin Cookies
They aren’t pumpkin but they ARE delicious!
- 1 cup butternut squash purée (see below)
- 1 cup sugar
- 1/2 cup canola oil (we use organic non-GMO certified in the farm kitchen)
- 1 egg, lightly beaten (Substitute one banana or 1/4 cup applesauce)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
1. Preheat oven to 350°F. In a small mixing bowl combine butternut squash purée, sugar, canola oil, vanilla, and egg. Dissolve the baking soda in the milk, and add to the squash mixture. In a large mixing bowl whisk together baking powder, cinnamon, flour, and salt. Add squash mixture to the dry ingredients and gently mix together until “just mixed”. Fold in chocolate chips.
2. Line 2 baking sheets with parchment paper. Drop cookies by the spoonful and bake for 10 -12 minutes until lightly brown and firm.
Gluten free variation. Use Bob’s Red Mill All Purpose Baking Flour plus 1 teaspoon xantham gum.
Butternut Squash Purée
1 medium to large butternut squash, split in half, seeds removed (water, if necessary)
Preheat oven to 400°F. Bake squash cut side down 45 minutes to an hour, until very soft. Let cool until you can easily handle. Remove skin and purée in a food processor, adding water(up to 1/4 cup) as necessary to create a smooth, bright purée. Store leftovers in the freezer.
Recipe from: Early Morning Farm