PALEO CINNAMON SPICE SQUASH COOKIES
If you asked me what my three favorite foods are I’d say bananas, almond butter and squash… and kale and eggs and coconut and salmon and figs… foodie problems amiright? But all jokes aside, I seriously LOVE those top three foods. I’ve always been a huge banana and almond butter lover, but my squash obsession is pretty recent. And my obsession is only being fueled further by these squash cookies!
Since going on SCD, I’ve had to shake things up quite a bit to keep my diet interesting. It’s easy for me to go on autopilot in the grocery store and grab the staple produce I always have on hand, but I’ve been much more deliberate lately. I’ve been incorporating more fruits and vegetables I don’t typically think to buy and cooking them in new ways. Honestly, it’s been SO fun and I’m glad it’s gotten me out of my comfort zone in the kitchen. These squash cookies were the perfect way to try a favorite in a new way!
Squash is one of those things that I always enjoyed when my mom would make it for me, but I never really though of buying to make myself. Don’t ask me why, but it just never occurred to me how delicious and versatile squash really is. Now I’m like the freaking squash QUEEN. Mixed with all the carrots I eat I’m definitely going to turn a weird color (wait but for real… can squash turn you yellow?!). And now that these squash cookies are on hand my squash consumption is even MORE out of hand!!
I love spaghetti squash with red sauce and turkey meatballs or mixed with nut butter and cinnamon for a sweeter twist, I always, always, always put frozen butternut squash in my smoothies and I eat roasted and baked delicata squash like it’s going. out. of. style!!!
And in this case, I even bake with delicata squash! Because squash cookies are better than regular cookies in my opinion.
Delicate is FULL of Vitamin A and C and even some iron. Plus, it’s a great source of carbs and fiber for those that also can’t eat many grains due to health issues (you can read about the beginning of my paleo and Specific Carbohydrate Diet journey here). Squash is seriously a STAPLE for me so I know I’m getting enough carbs to support my healthy lifestyle.
If you make these squash cookies or ANY recipe with squash use #BGCsquashgoals so I can see and share the squash love!
Paleo Cinnamon Spice Squash Cookies (Paleo + SCD-Friendly + Gluten Free + Dairy Free)
Cinnamon spice and everything nice! Biting into one of these is like biting into fall!
3 cups almond flour
2 Tbsp coconut flour
2 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cooked delicata squash
1/4 cup honey
1 1/2 Tbsp coconut oil
2 tsp pure vanilla extract
1/4 cup almond butter you can substitute this for other nut butters
1/2-2/3 cup chopped cashews easily substitute for any nut that you wish!
1 cup pumpkin puree
1/2 cup almond butter
3 Tbsp honey
1/4 tsp salt
Preheat your oven to 375 degrees Fahrenheit. Prepare a cookie sheet by greasing it with coconut oil.
Cut a small delicata squash in half "hot dog" style (for a lack of a better term) and place face down in a casserole dish. Add about 1/2 an inch of water and put in the oven for about 30-40 minutes or until a fork can easily stab through the skin of the squash.
Once the squash is done, take it out of the oven and scrape the seeds out of the center and discard.
Scrape the squash out of the skin and measure the 1/2 of a cup you will need for the recipe (note: the skin is edible and is actually super yummy!! I don't throw it away - I either munch on it, dip it in nut butter or freeze for smoothies). Set aside.
Crack your egg in a bowl and whisk.
To the egg, add the squash, vanilla extract, coconut oil (make sure it is melted), almond butter (or other nut butter) and honey and stir well.
In a separate bowl, mix together the almond flour, coconut flour, cinnamon, nutmeg, ground ginger salt and baking soda.
Slowly add the dry ingredients to the wet ingredients and stir until combined.
Form into cookies (I use a small ice cream scoop and then flatten them with a spoon) on your prepared baking sheet and bake for 12-15 minutes.
Let cool and ENJOY! Store in an airtight container in the fridge.
For the frosting - mix all ingredients together and spread on top!