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
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Ingredients
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1.5 cups
pumpkin or squash puree
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3 cups
all-purpose flour
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2/3 cup
unsweetened applesauce
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1 cup
chocolate chips and/or nuts, craisins, etc.
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3/4 cup
vegetable oil
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1 cup
natural sugar
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2 teaspoons
baking powder
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2 teaspoons
pure vanilla extract
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1 teaspoon
baking soda
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2 teaspoons
milk (almond or soy)
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2 teaspoons
ground cinnamon, cloves and nutmeg
Directions
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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.
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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.
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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.
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Add baking soda, baking powder, milk and vanilla. Then add spices. Make sure all ingredients are mixed evenly.
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Mix in chocolate chips and/or nuts, craisins.
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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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