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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
Makes 2+ dozen
- 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
- 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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