If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Butternut squash is so versatile and crosses the sweet and savory lines equally. This recipe was born out of an over abundance of roasted squash puree (that I had the idea to roast with a sprinkling of sugar....not salt), They bake up into cake like cookies and make a fabulous breakfast on the run besides also being wonderful sandwiched around creamy ice cream. - testkitchenette —testkitchenette
Food52 Review: I wholeheartedly recommend this recipe! These little cookies taste wonderful and have a great light cakey texture. I was surprised at how light they were when I bit into one. The directions are dead-on accurate. It took a while for the butter and maple syrup to completely combine into a fluffy consistency, but it was worth it. And my house smelled so wonderful while they were baking. I could see adding a little cardamom to the mix, but these are great just the way they are too. The biggest problem now is we can’t stop eating them! - ChezSuzanne —The Editors
Makes a bunch of cookies
- 1 cup butter, softened
- 3/4 cup maple syrup
- 1 cup butternut squash puree (I roasted chunks of butternut squash tossed with some sugar in the oven and pureed them)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour/whole wheat pastry flour/all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet or dark chocolate chips
- 1 cup almonds (or the nut of your choice), toasted and chopped
- 1 cup melted chocolate (optional)...for dipping or drizzling
- Preheat oven to 375F
- In a large mixing bowl, cream butter and maple syrup till smooth and fluffy. Add squash puree, egg, vanilla, and mix until blended.
- Sift together flour, cinnamon, baking powder, baking soda, and salt in another bowl. Add to wet ingredients and stir to combine all ingredients. It will be a soft batter.
- Stir in the chocolate chips and chopped almonds.
- Drop by small ice cream scoop (generous tablespoon) onto a baking sheet lined with parchment or a silicone sheet. Bake for 10-15 minutes, until toothpick comes out almost clean.
- Cool. Drizzle or dip in additional melted chocolate if you'd like.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
- This recipe was entered in the contest for Your Best Butternut Squash
Why Our Vegan Cookbook is for Everyone
Whether you're a meat eater, tofu lover, or in-between
A vegan cookbook for everyone—really.
What to eat and listen to tonight.
We've got the summer blues.
Our latest #f52contest: back-pocket baking.
Have a ball (jar).