Vegan Rosemary Cookies With Honeynut Squash
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
24 cookies
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Calories
88 kcal
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Course
Dessert
Vegan Rosemary Cookies With Honeynut Squash
Description
This cookie recipe highlights honeynut squash roasted until tender, which is folded into a dough made from coconut oil, fresh chopped rosemary, light brown and granulated sugars, non-dairy milk, vanilla extract, all-purpose flour, salt, baking soda, and a touch of nutmeg. The roasting of the squash concentrates its natural sweetness and soft texture, which blends throughout the dough adding moisture and subtle flavor.
The fresh rosemary provides a piney, herbal complexity that pairs well with the warm spices and sweetness. The cookies are shaped by spooning heaping portions onto parchment-lined baking sheets, gently flattened for even baking, and optionally sprinkled with sugar to enhance the surface texture.
Baked at 350°F, these cookies develop a tender crumb with a balanced sweetness and unique depth from the squash and herbs. The recipe suggests storage guidance to keep leftovers fresh for several days.
Ingredients
- 1 honeynut squash should yield about 1 cup diced
- 1 teaspoon neutral cooking oil
- ½ cup coconut oil refined, softened (not virgin coconut oil, unless you want coconut flavor
- 1 ½ Tbsp rosemary chopped, fresh
- ⅓ cup light brown sugar
- ¼ cup granulated sugar plus a little extra for sprinkling on top, if desired
- scant ⅛ teaspoon nutmeg freshly grated
- 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 to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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