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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
Food52 Review: 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
Makes a bunch of cookies
- 1 cup butter, softened
- 3/4 cup maple syrup
- 1 cup butternut squash puree (I roasted chunks of butternut squash tossed with some sugar in the oven and pureed them)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour/whole wheat pastry flour/all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet or dark chocolate chips
- 1 cup almonds (or the nut of your choice), toasted and chopped
- 1 cup melted chocolate (optional)...for dipping or drizzling
- Preheat oven to 375F
- In a large mixing bowl, cream butter and maple syrup till smooth and fluffy. Add squash puree, egg, vanilla, and mix until blended.
- 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.
- Stir in the chocolate chips and chopped almonds.
- 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.
- Cool. Drizzle or dip in additional melted chocolate if you'd like.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
- This recipe was entered in the contest for Your Best Butternut Squash