Vegan Squash Cookies

Vegan Squash Cookies

This recipe was shared with us by Sarah Lüttge from @lisboafoodguide



Makes 12 cookies:

3 cups oats

1 1/2 tablespoons chai seasoning (see below) or pumpkin pie spice

1 1/2 teaspoons baking soda

3/4 teaspoon fine sea salt

1 cup unsweetened almond milk

1 cup mashed cooked butternut squash

1/2 cup maple syrup

3 tablespoons melted coconut oil (or any mild-flavored oil)

1 teaspoon vanilla extract

optional: 3 teaspoons Chia Seeds

*Chai spice: 2 teaspoons cardamom, 2 teaspoons cinnamon, 1 teaspoon ginger, and 1/4 teaspoon ground cloves


    Preheat oven to 190°C. 

    Puree 3/4 of the oats in a blender or food processor until they reach a flour-like consistency.  Add in the chai seasoning (or pumpkin pie spice), baking soda and sea salt, and pulse until the mixture is evenly combined. Now add the 1/4 of oats. 

    Set aside.

    In a separate large mixing bowl, add the milk, mashed butternut squash, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.  (Try to avoid over-mixing.)

    Portion the ingredients to small cookies. 

    Bake for 15-18 minutes.  Remove from the oven and place the pan on a cooling rack for 5 minutes.

    Serve warm. Or let the cookies cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.

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