After testing this recipe, I seriously feel like I have won the lottery. Well, the lottery of incredible recipes anyway. Because these cookies ARE incredible! The beautiful thing is that they can STILL be called cookies even though they are made with squash. Not a muffin, not a “health” cookie, but a real delicious, moist-and-chewy-on-the-inside-and-crispy-on-the-outside cookie. You could even make them as little doughnut holes (which I plan to attempt soon), because without traditional flour and baking powder/soda, they remain quite dense. They will surely be a new staple in my kitchen when it comes to winter baking 🙂 I challenge you to try them! You won’t be disappointed.
Oh, and I did have a pretty picture from my phone that I was going to post, but turns out the file went corrupt and was all garbled-looking. Darn photo garblers. Although it’s a great excuse to make these again “so I can take another photo” 😉
SPICED SQUASH COOKIES adapted from this recipe
1/2 cup of baked winter squash or yam or sweet potato
1 egg yolk, beaten
1 1/2 C almond meal (or 1 C almond meal, 1/2 C oat flour for a denser cookie)
3/4 C sugar
1 t vanilla
1 t lemon zest
Put all the ingredients in a bowl and mix together with a fork until smooth.
Cover and refrigerate dough about 30 minutes.
Take teaspoon size glops of the mixture and then lightly form into walnut-sized balls with your hands.
Roll the balls in ground cloves & cinnamon mixed with sugar or your own concoction!
350 F for 15-20 min on a parchment lined baking sheet or grease a tin and bake.
Let cool completely and enjoy!
The recipe makes about 2 dozen cookies.
Notes by Hope:
I made these 2 ways:
#1 – As recipe indicates — result is a crispy on the outside cookie, soft and chewy on the inside, yet still a little airy, if that makes sense…
#2 – Substituted 3/4 of the almond flour for oat flour. This made for dryer dough, which was easier to handle. The result was a denser middle, which I think would be perfect for baked doughnut holes or for cake pops.