Vegan Rosemary Cookies With Honeynut Squash
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr
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Servings
24 cookies
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Calories
88 kcal
-
Course
Dessert
Vegan Rosemary Cookies With Honeynut Squash
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A sweet and rich cookie with hints of rosemary and tiny bites of earthy, roasted squash. Lightly adapted from Isa Chandra's recipe for Rosemary Chocolate Chip Cookies.
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Ingredients
- 1 honeynut squash (should yield about 1 cup diced)
- 1 teaspoon neutral cooking oil
- ½ cup refined coconut oil, softened (not virgin coconut oil, unless you want coconut flavor)
- 1 ½ Tbsp chopped fresh rosemary
- ⅓ cup light brown sugar
- ¼ cup granulated sugar, plus a little extra for sprinkling on top, if desired
- scant ⅛ teaspoon freshly grated nutmeg
- ¼ cup non-dairy milk, such as almond or soy
- 1 ½ teaspoon vanilla extract
- 1⅓ cups plus 1 Tbsp all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Trim the ends and peel the squash. Cut the squash lengthwise down the middle, and scoop out the seeds. Dice the squash into ⅓ inch cubes. Toss with the teaspoon of oil and spread evenly on the prepared pan. Bake 20 to 25 minutes or until tender. Remove the pan from oven and set aside.
- Reduce oven temp to 350 degrees. Line two large baking sheets with parchment.
- In a mixing bowl, use a fork to thoroughly combine the coconut oil and rosemary. Add both sugars and beat for one minute. Add the milk and vanilla and beat until fully incorporated and smooth.
- Add the flour, salt, and baking soda to the bowl and mix well. Fold in about ¾ cup of the squash (you may not need to use all of it). Spoon heaping tablespoons of dough onto the baking sheets about 2 inches apart. Gently flatten each cookie with your fingers. Sprinkle the top of each cookie with a pinch of sugar, if desired. Bake 10 to 12 minutes or until the bottoms are golden brown.
- Allow to cool on the sheets for about 5 minutes, then transfer to racks to cool completely.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 1 day, then refrigerate for up to 4 days.
Nutrition Information
Show Details
Serving
1cookie
Calories
88kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
4.5g
(7%)
Saturated Fat
4g
(20%)
Cholesterol
0mg
(0%)
Sodium
51mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
950IU
(19%)
Vitamin C
1.7mg
(2%)
Calcium
10mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 88kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4.5g | 7% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 51mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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