Squash-inspired cookie recipe to make for the holidays

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Flour Sack Mama's Soft Squash Cookies
(an original recipe from the Flour Sack Mama blog)


1 ½ cups organic whole wheat pastry flour or white-wheat flour
¾ cup old fashioned rolled oats
1 TBS milled flax seed
¼ tsp salt
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
½ tsp allspice

¾ cup organic, course, turbinado or demerara sugar
6 TBS organic butter
2 eggs
1 tsp vanilla
½ tsp almond extract (optional)

1 ⅓ cups cooked, pureed non-GMO zucchini or yellow squash

¾ cup dark or 60% cacao chocolate chips
½ cup shelled walnuts (optional)
⅓ cup dried cranberries


Preheat oven to 350 degrees. Combine A ingredients by hand with large mixing spoon. Combine B ingredients with large mixing spoon, then add to A ingredients. Stir until just mixed. Fold in C ingredient (squash) to A and B mixture. In food processor, pulse D ingredients until coarsely chopped. Fold into batter. Line metal cookie sheets with baking parchment. (If you don't use parchment you must lightly spray pan with oil.) Scoop by Tablespoon-sized dollops onto parchment. Bake approx. 12 - 15 minutes, or until lightly browned. Cool for 5 minutes before removing from pan and place on wire rack to complete cooling. Cookies will be soft, cake-like in texture.

Makes 3 dozen (36) cookies. One cookie has approx. 90 calories, 4.5 grams fat, 11 carbohydrates.