Before the end of zucchini season, I made a large batch of my Chocolate Almond Zucchini Cookies and froze them at my mom’s house, hoping to have the occasional cookie throughout winter.
One week later:
“Mom, where’s my cookies?”
“I thought you made them for me.”
“But where are they?”
So, I began working to adapt the recipe to include a vegetable in season. This is the result! And it tastes exactly like the zucchini cookies. Now, I get to enjoy these cookies in all four seasons!
And just in time too with Christmas around the corner! (For more past cookie recipes, see below)
By the way, for those who are hesitant, they taste exactly like regular cookies- you can’t even tell there’s squash in them 🙂
Chocolate Almond Butternut Squash Cookies
*1 cup roasted butternut squash puree
1/2 cup water
1 organic egg
2 tbsp organic molasses (EDITOR’S NOTE: No molasses? Up the water to a 2/3 cup and use 2/3 cup brown sugar instead of cane sugar)
1 tsp vanilla extract
1/2 cup cane sugar
3 tbsp cocoa powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cups whole wheat flour
1/2 cup chocolate chips
1/4 cup chopped almonds
*To make puree, slice the butternut squash in half long ways and place face-down (peel side up) on a foil-lined baking pan. Roast in the oven at 425 degrees for 45 minutes. Flip face-up and roast for 10 more minutes. Once cooled, scoop out squash flesh and blend in a food processor until smooth.
Preheat oven to 350 degrees. Spray baking pans with cooking oil and set aside. Whisk butternut squash puree, water, egg, molasses, and vanilla together. Dissolve in sugar. Add in cocoa powder, baking soda, cinnamon, and salt. Slowly stir in flour. Add in chocolate chips and almonds. Scoop into tbsp sized-balls, and plop on the pans. Bake for 12 minutes. Allow to cool for at least 5 minutes. Store in a container or freeze.
Other Cookies for the Holidays: