Vegan Squash Cookies

Name: Vegan Squash Cookies
Ingredients: 1.5 cups pumpkin or squash puree; 3 cups all-purpose flour; 2/3 cup unsweetened applesauce; 1 cup chocolate chips and/or nuts, craisins, etc.; 3/4 cup vegetable oil; 1 cup natural sugar; 2 teaspoons baking powder; 2 teaspoons pure vanilla extract; 1 teaspoon baking soda; 2 teaspoons milk (almond or soy); 2 teaspoons ground cinnamon, cloves and nutmeg

11 ingredients

6 steps

Ingredients

1.5 cups pumpkin or squash puree
3 cups all-purpose flour
2/3 cup unsweetened applesauce
1 cup chocolate chips and/or nuts, craisins, etc.
3/4 cup vegetable oil
1 cup natural sugar
2 teaspoons baking powder
2 teaspoons pure vanilla extract
1 teaspoon baking soda
2 teaspoons milk (almond or soy)
2 teaspoons ground cinnamon, cloves and nutmeg

Directions

1

I generally adjust all portions based on the squash I have. I slice the pumpkin or squash and cook down slowly into a puree with water added as needed to prevent burning. All measurements are taken from the quantity of puree I have. Generally speaking, you need double that quantity in flour, 1/3 of that quantity in applesauce (which I also make on the stove), etc.
2

Once the pumpkin/squash puree and the applesauce are cooled, you can start mixing! Preheat to 375 degrees F. Place both the squash and applesauce in a large bowl.
3

Add flour, sugar and oil, stirring gradually. Feel free to add cocoa powder if you are a chocolate lover and add more sugar for the sweeter tooth. Applesauce replaces the eggs in this recipe, but it can also be used in place of some of the oil.
4

Add baking soda, baking powder, milk and vanilla. Then add spices. Make sure all ingredients are mixed evenly.
5

Mix in chocolate chips and/or nuts, craisins.
6

Spoon dough onto cookie sheet and bake for about 9-10 minutes. Cookies do not spread much, so you can cram a lot in on one sheet!