I’m not really a cookie monster. But I do love a healthy, no bake, and cheap cookie recipe. These butternut squash cookies are sweet, yummy, and won’t put the pounds on your hips, I promise. If you’re allergic to gluten, on a raw food diet, vegan, or just want a low fat cookie alternative, then these tasty treats will cut your cookie cravings. Besides, butternut squash is pretty frugal.
This recipe requires a food dehydrator, or lots of warm sunlight, to make them less soft and more crisp. Perhaps after trying these morsels, you’ll think of butternut squash in a new way.
This recipe makes about 12 cookies.
- 4 cups peeled butternut squash, chopped into medium sized chunks
- 1 cup raisins
- 1 orange (juice of)
- 3 tablespoons honey
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup pumpkin seeds (optional)
- food processor
- food dehydrator
- wax paper
- In a food processor, blend the chopped butternut squash and transfer to a bowl.
- In a food processor, blend raisins and juice from 1 orange. Transfer to the butternut squash mixture.
- Add the honey, cinnamon, nutmeg, and pumpkin seeds (optional) to the butternut squash mixture. Mix thoroughly.
- Place wax paper on food dehydrator tray. Using a scoop, place the cookie mixture onto a dehydrator tray. Flatten each cookie to about 1/2 inch.
- Set food dehydrator to 105 degrees, leave for 10-12 hours.
Would you could you eat a butternut squash cookie? I love them.
If you enjoyed this article and would like more, enter your email address in the box below. Articles from Squawkfox.com will be sent to your email inbox for free. Your email will not be shared. You can unsubscribe at any time.
Plus, you'll get this free 92-page ebook.