Milk/Cream
Vegan Squash Cookies
- 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
Ingredients
-
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
Directions
- 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.
- 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.
- 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.
- Add baking soda, baking powder, milk and vanilla. Then add spices. Make sure all ingredients are mixed evenly.
- Mix in chocolate chips and/or nuts, craisins.
- 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!
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