Kendall: So I’m still on a pumpkin, chocolate chip kick (check out my post last week for Pumpkin Chocolate Chip Pancakes). There’s something about the fall – I want to bake more, and I love that we have pumpkin, squash and carrots so readily available because they are fabulous in so many ways, but especially perfect in baked yummies. I have a couple pumpkins and a ton of squash from our local CSA (Community Supported Agriculture) share, so I decided to go with the squash for this one!
This recipe happens to be vegan – no eggs and no dairy.
As always, I try to use minimally refined/processed ingredients, so you’ll find real maple syrup instead of white sugar, and spelt and oat flours instead of white flour. I tried not to make these too sweet, and you may wish to add more maple syrup (just taste the batter!). These came out great – moist and tasty. I didn’t think the squash flavor was very strong (which you might be happy about), but buttercup squash is quite sweet, so I was hoping to taste it more. I also added coconut – why not? Anyway, these were a hit with friends and family, and I had a hard time stopping myself from eating them all. I ended up freezing half for later.
Yield: 4 dozen
1 cup maple syrup
3/4 cup unrefined coconut oil, softened or liquid
2 cups buttercup squash, cooked (also try butternut or pumpkin)
2 teaspoons vanilla extract
4 cups flour (I used 2 cups oat, 2 cups spelt)
1/2 cup raw shredded coconut, unsweetened
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces chocolate chips
- Preheat oven to 375 degrees F.
- Cream the maple syrup, coconut oil, squash and vanilla together. Mix until well combined.
- Mix the flour, coconut, baking soda and cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
- Drop by heaping teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.