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.