Winter Squash Oat Cookies

Winter Squash Oat Cookies

If you want a simple treat to make that’s not overly sweet and made without added fat, this is for you! It’s a spin-off from my sweet potato oat cookies, so it’s similar, but not exactly the same. The recipe is fast and easy to put together and can easily be adjusted to make more, if needed. Below is a video demo of how to make these treats. The written recipe follows the video.
Enjoy!
Judi

Winter Squash Oat Cookies
Makes About 2 Dozen

2 cups oats (old fashioned or quick, not flavored)
2 tsp ground cinnamon
2 Tbsp ground flax seed
1 cup roasted winter squash (butternut, acorn, buttercup, delicata, kabocha, pumpkin, or turban squash) OR canned pumpkin (not pumpkin pie filling)
2 Tbsp maple syrup (optional)
3-4 Tbsp milk of choice, or enough to make a moist dough that holds together but is not overly wet
Up to ½ cup add-in of choice*

Add the oats, cinnamon and ground flax seed to the bowl of a food processor. Pulse the mixture until the oats are crumbly and coarse, but not a fine powder. Add the squash and maple syrup (if using it), and milk, starting with 3 tablespoons. Pulse the mixture until it is well combined. Add more milk if needed to make the dough moist, but not overly wet. The mixture should hold together well when formed into a ball. Add whatever optional add-in ingredient you want and pulse very briefly to combine the mixture, but not enough to grind up the add-in ingredients.

Allow the mixture to rest about 10 minutes as the oven preheats to 350°F. Scoop the mixture with a #40 cookie scoop, or with two tablespoons onto a parchment paper or silicone-lined baking sheet. Slightly flatten the cookies with your fingers or a spatula, because they will not spread and flatten as they bake.

Bake at 350F for 15 to 18 minutes, until the cookies are lightly browned and set. Allow them to cool on the baking sheet, then enjoy. Store extra cookies in a covered container in the refrigerator.

* Optional add-in ingredients that would work well in these cookies:
Raisins or currants
Chopped pecans
Chopped walnuts
Hemp hearts (hulled hemp seeds)
Dried cranberries
Sunflower seeds
Chocolate chips
White baking chips
Literally anything else you would like to add to them!

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