Butternut Squash Breakfast Cookies

Butternut Squash Breakfast Cookies

The warm flavors of fall will melt in your mouth with every bite! Not to mention these are gluten-free, vegan, and refined-sugar free which make them the perfect way to start your morning!
Servings 14 cookies
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients

  • 3/4 cup butternut squash pureed
  • 1/2 cup peanut butter or any nut butter
  • 2 flax eggs 2 tbsp ground flax mixed with 6 tbsp warm water and let rest for 10 minutes
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup rolled oats gluten free
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup raisins optional
  • 1/2 cup chocolate chips optional
  • 1/4 cup chopped nuts also optional

Instructions

  • Preheat your oven to 350F
  • In a large bowl, combine squash, peanut butter, flax eggs (or normal eggs), maple syrup, and vanilla
  • In a separate bowl, combine oats, baking soda, cinnamon, and salt
  • Add the dry ingredients into the wet and then fold in the raisins, nuts, and chocolate chips (if using)
  • Scoop batter into 2 tbsp size balls, roll out, and flatten onto baking sheet (into about 14 cookies)
  • Bake for 20 minutes, let cool, and enjoy!

Notes

You can also add in a scoop of your favorite protein powder!
Course: Breakfast, Dessert

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