Buttercup Squash Chocolate Chip Cookies


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.

 

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Comments

  1. Hi Girls..Ladies…friends!

    This looks terrific.. Our daughter has been on a pumpkin kick like no other this Fall. I was almost ready to laugh out loud at Trader Joe’s when I saw all the pumpkin items. As my surgery is scheduled for Monday I’m going to make a batch of these this weekend. I doubt any will make the freezer :-) Since I’m not a chocolate chip fan what do you think about using dried cranberries?

    Have thoroughly enjoyed the book and promised my oncologist to bring it along with me to my chemo/nutrition class after I told her about it!!

    blessings,

    Nanc

    • Not a chocolate chip fan? We’ve never heard of such a thing! :) Dried cranberries would be great! Could also add nuts or seeds. Good luck with your surgery. We’ll be sending lots of positive, healing energy your way! Thanks for spreading the word about our book too!