Oatmeal Butternut Squash Cookies
These soft and chewy oatmeal butternut squash cookies are a delicious fall treat! Packed with warm spices and wholesome ingredients, they're perfect for a cozy snack.
Servings: 18 cookies
Ingredients
- 1 cup butternut squash puree
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together oats, flour, sugars, salt, cinnamon, nutmeg, and baking soda.
- In a separate bowl, mix butternut squash puree, melted butter, egg, and vanilla extract.
- Combine wet and dry ingredients, stirring until fully incorporated.
- Fold in walnuts and chocolate chips if using.
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until golden brown and set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.