What to do with all these butternuts?! Curry, bread, soup, baked, more curry…cookies! My personal reason for calling these “breakfast cookies” is that they are an easier grab ‘n go before a run than gulping down a banana or bowl of oatmeal. They have just the right amount of sugar, carbs, protein, and squash super nutrients to keep me going for miles.
- 1½ cups cooked, skinned, puréed butternut squash
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup packed brown sugar
- 2 eggs
- 1 cup oat bran
- 1 cup coconut flour
- ½ cup gluten free flour
- 1 tsp. baking soda
- 2½ teaspoons baking powder
- 2 tsp. ground cinnamon
- ½ tsp. salt
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. ground allspice
- 1-1 ½ cup chopped walnuts
Preheat the oven to 375°F.
In a large bowl, cream together butter, white sugar, and brown sugar. Whisk in one egg at a time.
In another bowl, whisk thoroughly flours*, baking soda, baking powder, cinnamon, salt, nutmeg, ginger, and allspice.
*Feel free to explore flours and combine however you’d like! For example: 1 cup oatmeal flour, 1 cup spelt, ½ cup coconut flour. So many options, GF or not!
Add the flour mixture in several parts to the wet mixture, mixing well.
Mix in the puréed butternut squash.
Stir in the walnuts.
On a couple of ungreased cookie sheets, dollop tablespoon fulls of cookie dough about 2 inches apart.
Bake for about 10-12 minutes, or until edges are golden brown.
These soft, fluffy cookies will melt in your mouth when eaten fresh out of the oven. They’re also very tasty right out of the fridge, or freezer even!