Butternut Chocolate Chip Cookies
Ingredients
- Coconut Sugar ⅔ Cup
- Vegan Butter softened ½ Cup
- Butternut Squash Purée ½ Cup
- Vanilla 1 teaspoon
- Gluten Free Flour 1 Cup
- Oats ½ Cup
- Cinnamon 1 teaspoon
- Pumpkin Pie Spice ¾ teaspoon
- Baking Powder ½ teaspoon
- Sea Salt ½ teaspoon
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl beat together the coconut sugar and vegan butter with an electric mixer until pale in color — about 1 minute.
- Add the butternut squash purée and vanilla and whip again until fluffy.
- Add gluten-free flour, oats, cinnamon, pumpkin pie spice, baking powder, and sea salt. Stir to fully combine.
- Fold in the chocolate chips.
- Line two baking sheets with parchment paper.
- Use a cookie scooper or tablespoon to measure 1 ½ Tbsp amounts of dough.
- Leave them in a domed shape instead of flattening them.
- Place the cookies 2 inches apart on the baking sheet.
- Bake for 11-14 minutes until the edges are golden and the center is soft.
Nutrition
Serving: 24 CookiesCalories: 134kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 193mgPotassium: 37mgFiber: 2gSugar: 6gVitamin A: 981IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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