Vegan Squash Cookies

February 12, 2014
0 Ratings
  • Makes 2+ dozen
Author Notes

I have shared this recipe with so many people in Spain and the United States - it has become a favorite that is frequently requested —Aubrey Marie

What You'll Need
  • 1.5 cups pumpkin or squash puree
  • 3 cups all-purpose flour
  • 2/3 cup unsweetened applesauce
  • 1 cup chocolate chips and/or nuts, craisins, etc.
  • 3/4 cup vegetable oil
  • 1 cup natural sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons milk (almond or soy)
  • 2 teaspoons ground cinnamon, cloves and nutmeg
  1. I generally adjust all portions based on the squash I have. I slice the pumpkin or squash and cook down slowly into a puree with water added as needed to prevent burning. All measurements are taken from the quantity of puree I have. Generally speaking, you need double that quantity in flour, 1/3 of that quantity in applesauce (which I also make on the stove), etc.
  2. Once the pumpkin/squash puree and the applesauce are cooled, you can start mixing! Preheat to 375 degrees F. Place both the squash and applesauce in a large bowl.
  3. Add flour, sugar and oil, stirring gradually. Feel free to add cocoa powder if you are a chocolate lover and add more sugar for the sweeter tooth. Applesauce replaces the eggs in this recipe, but it can also be used in place of some of the oil.
  4. Add baking soda, baking powder, milk and vanilla. Then add spices. Make sure all ingredients are mixed evenly.
  5. Mix in chocolate chips and/or nuts, craisins.
  6. Spoon dough onto cookie sheet and bake for about 9-10 minutes. Cookies do not spread much, so you can cram a lot in on one sheet!

See what other Food52ers are saying.

0 Reviews