Butternut Squash Cookies
Alright, for all you people who eat whatever you like whenever you like, you might not enjoy this so much, especially if you are a sweet tooth. But, for those that have diet restrictions and such, maybe this will be one of those, "Oh, I love those!" recipes.
I won't take all the credit, I spent 15 minutes looking at a cook book, then decided how to do it differently. You see, thats how I work. I look at something, figure out how they do it, and do it differently. After all, there's gotta be another way, right?
Carob Butternut Cookies
1/2 c. rice flour
1/2 c. almond meal
1/4 c. carob powder
1/4 tsp. salt
2 tsp. baking powder
1/2 tsp baking soda
1 TBS. oil
1 1/2 c. cooked, mashed, butternut squash
Mix together dry ingredients. Add oil and cut in, like biscuits.
Beat eggs together, add squash and continue beating.
Stir the eggs and butternut squash into the dry ingredients, just until mixed. Let sit 1-3 minutes.
Grease cookie sheet, spoon onto cookie sheet, 2 inches apart, 3-4 inch rounds.
Place almond in center of cookie.
Bake in 400ºF oven for 8-10 minutes. Allow to cool on pan for 5 minutes, transfer to cutting board.
Notes: If you prefer crisper cookies, cook longer and cool on wire rack. Play around with the ingredients, you might have to cut back on the flour if it is too dry. The amount of liquid in the butternut squash will depend on how long you cooked it.
Cheers all around!