The main summer season CSA is winding down to its final weeks and while we made it through the dense thicket of zucchini, we now find ourselves awash in many different varieties of squash. We’ve roasted most of that squash into submission but it still persists.
What to do? How to get the kids to eat it?
Make cookies, of course.
I turned to my favorite running cookbook, Run Fast. Eat Slow., for the recipe. Sweet potato cookies. Surely, you could swap in any other firm, orange-flesh squash family member? I was going to find out.
As a bonus, they are healthy(ish) cookies that you can eat for breakfast. If they somehow could include chocolate they might be the perfect food.
First, you need the squash puree. Easy enough, either open the can, or roast your squash of choice in the oven at 400 degree for 30-60 minutes depending on the size of the squash. I went with an acorn squash, similarly sweet-tasting to sweet potatoes.
I split, de-seeded and placed flesh side down on some tin foil. It took about 45 minutes.
Blend it up in a food processor or just mash with a fork until relatively smooth. Be sure to peel off the skin.
While you have the food processor out (be better than me and do this step first!), pulse the oats a few times until roughly chopped up.
Combine the oats and the other dry ingredients in a large bowl.
In a separate bowl (again, be better than me and use a bigger bowl) combine the wet ingredients: the squash puree, syrup, melted oil, and vanilla.
Now, fold the wet into the dry ingredients. If you are adding any mix-ins, toss them in now, too. Stir until well blended. It will be very thick.
I used a #20 ice cream scoop to measure out and drop the dough onto a parchment lined sheet. If you don’t have a scoop, I like to aim for 1/4 measuring cup size. These are big and satisfying cookies!
These cookies won’t spread so you can get a lot on one sheet. Press the tops slightly to flatten before popping in the oven.
Bake until the BOTTOMS (tops won’t change color much) are a deep golden brown. Start checking after 25 minutes.
These cookies are satisfying, energizing, healthy, filling, tasty, great for breakfast or fueling up on the go!
Run Fast. Cook Slow. Sweet Potato Cookies (with Acorn Squash)
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup almond flour
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup squash or sweet potato puree
- ½ cup maple syrup
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup mix-ins (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a food processor or high-speed blender, pulse the oats 5 or 6 times, until roughly chopped. Place in a large mixing bowl and combine with the almond flour, ginger, cinnamon, baking powder, and salt.
- In a separate bowl, whisk together the sweet potato puree, maple syrup, coconut oil, vanilla, and raisins until well combined. Fold into the oat mixture and stir until blended. The dough should be very thick.
- Use a ¼ cup measuring cup to drop the batter onto the baking sheet. Space the cookies 1 inch apart and lightly press down on each one to slightly flatten.
- Bake in the center of the oven until the bottoms are a deep golden brown, 25 to 30 minutes.
Notes
I used shredded coconut and raisins as my mix-ins. I think mini-chocolate chips and nuts would be good, too.
