Here’s a funny story for you. A few weeks ago, I attempted to make Flourless Acorn Squash Cookies. They turned into little globs of squash gunk that my kids wouldn’t touch. oh well.
Then, I got an idea.
Yes. these cookies have Flour
Yes. They have Sugar AND Molasses
Yes. These cookies have butter.
And they were sooooo good! I couldn’t stop eating them! Neither could my kids!
They were so soft and pillowy!
Plus! These have some hidden veggie action!
I only used about 1/2 the sugar that you would usually find in a cookie. So when I was out of breakfast food this morning, I let my kids eat these. They both thought I was being pretty cool.
Acorn Squash Molasses Cookies
Ingredients
1/2 cup of butter
2 cups of whole wheat flour
1 egg
1 cup of acorn squash puree
2 teaspoons of baking powder
1 teaspoon of pure vanilla extract
1 teaspoon cinnamon
1/4 cup molasses
1/3 cup of brown sugar
Method: preheat oven to 350 f. In your mixer. Mix the butter, egg, squash, vanilla, molasses and brown sugar. Cream together. Add dry ingredients. mix until you get your cookie dough. Make 1 inch balls on a cookie sheet and bake for 12 minutes. remove from oven. Cool and enjoy. Optional: sprinkle the cookies with cinnamon and sugar.
I will for sure, be making these again soon!
I’m totally intrigued by these. I never would have thought of combining these ingredients, but they sound perfect for fall!
Can you replace eggs in this recipe? We have a major egg allergy. I was thinking apple sauce or a chia egg?
You can certainly try it. I am I would say the chia egg might hold it together better. the applesauce might be too moist with the squash.