Run Fast. Cook Slow. Sweet Potato Cookies (with Acorn Squash)

Run Fast. Eat Slow. Sweet Potato Cookies

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!

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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!

 

MIKE'S WINDOW