These "cookies" are more muffin-like in texture and density, and are good with morning coffee or a glass of milk. Hearty enough to be a substantial snack on their own!
In this recipe, you can sub in any combination of
pumpkin/butternut squash that you like, as long as it equals 1 c. total - so
you can make it all pumpkin, all butternut squash or a combination of both,
which I did since I had both in the freezer.
My 3 yr. old helped me bake these and so the
pumpkin/squash was no actual secret, but he was excited and didn't mind. He even ate the pumpkin puree out of the
mixing bowl when we were done! That's my Veggie Boy!
Set oven to 350
Line 3 cookie sheets with aluminum foil sprayed with
cooking spray or parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 1/2 c. oatmeal
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 c. Earth Balance (butter alternative, or use butter)
- 1/2 c. Coconut Oil
- *You can just use 1 c. butter instead of using coconut oil AND butter, but I like the taste
- 1 c packed brown sugar
- 1/2 banana, mashed (*used as an egg replacer in this recipe and also in place of added sugar)
- 1/2 c. Pureed Butternut Squash (use canned if you have it)
- 1/2 c. Pureed Pumpkin (use canned if you have it)
- 1 tsp vanilla extract
- 1/4 c. dark chocolate chips
Method
Combine dry ingredients in a bowl
In a KitchenAid mixer, combine wet
ingredients
Pour dry ingredients into wet and mix
Spoon onto cookie sheet lined with foil
and sprayed with cooking spray and bake for 14 min. at 350
Let cool 2 min. on cookie sheet then
transfer cookies to wire cooling racks
Freeze any leftovers in a Ziploc bag, and pull out some when needed, defrost in the microwave or let thaw "on the go" in your diaper bag, lunch bag or purse!
Freeze any leftovers in a Ziploc bag, and pull out some when needed, defrost in the microwave or let thaw "on the go" in your diaper bag, lunch bag or purse!
