Butternut-Spice Breakfast Cookies

Butternut-Spice Breakfast Cookies

Our 2014 farm season has officially ended.  We attended our last farmers market of the season on Thursday and our CSA shares have ended for the year. It's time to break out the champagne and celebrate a very successful year of farming for me, Taylor, and Henry. Don't get me wrong, we've had our fair share of ups and downs this season and there were times when I didn't think we were going to make it. But somehow, the three of us managed to get through the hardest farming season of our lives and come out on top. If it's possible, I think we all love each other more than ever. I couldn't imagine farming without my two favorite guys and we are very pleased with our production and sales this year. Next season should be even better (fingers crossed!) and with a little TLC this winter I think we'll be able to tackle anything mother nature or the farm throws our way. One of the best feelings going into this season of rest (aside from knowing we're going to catch up on sleep!) is the amount of winter squash we still have storing in the barn. We have more than enough to get us through the winter and I am so happy because squash is one of my favorite vegetables.  It's extremely versatile and I enjoy it both in sweet and savory dishes. These cookies are a great way to use up extra butternut squash and are naturally gluten-free to boot. I love the slightly nutty flavor of the butternut when paired with the spices, dates and almond flour. These cookies are soft, moist and packed with superfood nutrition. They taste best on a cold morning with a cup of piping hot coffee and a good book. However, if you're in a hurry they'll taste equally as good on your morning commute! I advise that you make a few batches of these to have in the house over the holidays. These are a crowd pleaser for sure. Dig in.

Butternut-Spice Breakfast Cookies

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 16-18 cookies

Ingredients

  • 2 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 3 Tablespoons coconut oil, slightly melted (you can sub with grapeseed oil)
  • 2 organic free range eggs
  • 1/2 cup cooked and pureed butternut squash
  • 2 teaspoons pure vanilla extract
  • 5 Tablespoons pure maple syrup
  • 1/2 cup chopped and pitted dates

Preparation

  1. Preheat the oven to 350F and line 2 baking sheets with parchment paper.
  2. In a medium bowl mix together the almond flour, spices, baking soda and salt.
  3. In a smaller bowl beat the eggs. Stir in the coconut oil, butternut squash, maple syrup and vanilla. Add the wet ingredients to the dry and mix until well incorporated. Stir in the chopped dates.
  4. Place the dough in the freezer for about 15 minutes to set.
  5. Using a spoon drop about 1 1/2 inch size balls of dough onto the prepared baking sheets spacing cookies about 1 1/2 inches apart
  6. Bake in the oven for 15-18 minutes or until the cookies are slightly browned. Remove from the oven and let cool on a wire rack before enjoying.

Notes

*Use this recipe as a guide. *Adjust measurements and ingredients as necessary.

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