Oat Squash Cookies - Vegetarian
Harvest Oat Squash Cookies bring together the comforting flavors of fall in every bite. These cookies combine the creamy sweetness of butternut squash with the hearty texture of rolled oats, creating a treat that is both wholesome and delicious. The addition of maple syrup and warm spices like cinnamon and nutmeg adds a delightful depth of flavor that perfectly complements the nuttiness of the oats and optional walnuts.
Ingrédients
- 1 cup rolled oats
- 1 cup mashed butternut squash
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup chopped walnuts (optional)
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the butternut squash, melted coconut oil, maple syrup, and vanilla extract. Mix until well blended.
- In another bowl, combine the rolled oats, almond flour, cinnamon, nutmeg, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts and dark chocolate chips, if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 12-14 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving: 100gCalories: 140kcalCarbohydrates: 18gProtéines: 2gFat: 6gSucre: 7g
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