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
Test Kitchen Notes
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
Ingredients
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1 cup
butter, softened
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3/4 cup
maple syrup
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1 cup
butternut squash puree (I roasted chunks of butternut squash tossed with some sugar in the oven and pureed them)
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1
egg
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1 teaspoon
vanilla extract
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2 cups
white whole wheat flour/whole wheat pastry flour/all purpose flour
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1 teaspoon
cinnamon
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1 cup
semi sweet or dark chocolate chips
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1 cup
almonds (or the nut of your choice), toasted and chopped
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1 cup
melted chocolate (optional)...for dipping or drizzling
Directions
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Preheat oven to 375F
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In a large mixing bowl, cream butter and maple syrup till smooth and fluffy. Add squash puree, egg, vanilla, and mix until blended.
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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.
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Stir in the chocolate chips and chopped almonds.
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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.
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Cool. Drizzle or dip in additional melted chocolate if you'd like.
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