Squash-n-Oatmeal Spice Cookies
Recipe adapted from Siena Farms
- 1 cup white whole wheat flour
- 2 cups old-fashioned oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp each, ground cloves and nutmeg
- ½ tsp salt
- ½ cup coconut oil
- ¼ cup maple syrup
- 1 flax egg
- 1 tsp vanilla extract
- 1 cup puréed, cooked honeynut or butternut squash
- ½ cup chopped walnuts
- ½ cup chopped dried fruit (cranberries, raisins, or
- candied ginger — or a mix of them)
- Line two baking sheets with baking parchment and set them aside. Preheat the oven to 375 degrees.
- Mix the flour, oats, baking powder, spices, and salt in a mixing bowl. Set aside.
- Cream the coconut oil and maple syrup using an electric mixer. Add the flax egg, continue beating on medium speed until the mixture is creamy and smooth, about 5 more minutes. Add the vanilla extract and squash and mix for another minute. Use a spatula to scrape the mixture into the center of the bowl (be sure to scrape along the sides and down to the bottom of the bowl).
- Add the flour-oat mixture, nuts and dried fruit. Use strong, quick strokes to stir until everything is blended — you don’t want any dry floury bits in your dough.
- Chill the dough (this is very important). Cover the bowl of dough and put it into the freezer for 1 hour (or into the fridge for at least 3 hours — or up to overnight). When the dough is cold enough, it will feel as stiff as modeling clay.
- Scoop about 2 tablespoons of the dough and place it on the prepared baking sheet. Keep scooping dough (there should be about 1 1⁄2 inches between blobs of dough) until one sheet is full, then repeat with the second sheet. Put any leftover dough in the fridge to keep it cold and firm while you bake the first bunch of cookies.
- Put the baking sheets into the oven. Bake the cookies for 15–20 minutes until the bottoms are lightly browned and the tops don’t look shiny/wet anymore.
- Use a spatula to move the cookies from the baking sheets to a cooling rack.
- Scoop and bake any remaining dough in the same way (or scoop the dough into balls and freeze them to bake at another time).
- Let the cookies cool completely. Store in an airtight-sealing container for up to 1 week.