N’oatmeal Squash Cookies

Perhaps you might agree that, sometimes, nothing will do but a warm oatmeal cookie, straight from the oven. For those of us that struggle with digesting grains, these N’oatmeal Squash Cookies might just hit that spot! Soft, chewy, and a little crispy around the edges – just like the homemade oatmeal cookies I grew up with.

This rustic recipe is FULLY customizable – you decide if you want breakfast-loaded, dessert-sweet, low-sugar, veggie-packed, or plain-jane! You can change the oil, the flour, the sweetener, the fillings, the veg, etc. They can also be made AIP-compliant as well as being Paleo, Vegan, and allergen-friendly.

Recipe Notes

It is very important to squeeze the extra water out of your squash or zucchini. To avoid a sodden mess, do not skip this step!

This recipe is AIP-elimination-stage compliant. Additional ingredients such as chocolate chips, hemp seeds, etc. are noted as AIP-reintros.

N’oatmeal Squash Cookies

Recipe by Emily HardingCourse: AIP, Cookies, Dessert, Grain-free, Paleo, Recipes, Vegan

Servings

12

servings

Total time

20

minutes

A great way to use up leftover spaghetti squash, or to add extra veggies to your diet!

Ingredients

• 3/4 c. melted coconut or olive oil

• 1/2 c. brown sugar OR 1/3 c. maple syrup

• 1 c. cooked spaghetti squash OR raw grated zucchini

• 1 c. tapioca starch

• 1 c. coconut flour

• 1/2 tsp each baking soda, salt

• 2 tsp cinnamon

• 1 tsp ginger (optional)

• 1 1/2 c. shredded coconut

• Optional Add-ins

• 3 Tbsp hemp seeds (AIP-reintro)

• 1 c. raisins or other dried fruit

• 1/2 c. chocolate chips (AIP-reintro)

• Anything else your heart desires – nuts, seeds, spices, protein powder, etc.

Method

• It is very important to squeeze the extra water out of your squash or zucchini – to avoid a sodden mess, do not skip this step! Use a mesh sieve, cheesecloth or a tea towel.
• Cream the wet ingredients. Fold in squash/zucchini.
• Next, fold in the dry ingredients, including any fun extras you have chosen.
• Drop batter by tablespoon onto a cookie sheet, flattening a bit. Bake at 350F for approx 15 mins (check at 10 mins), or until golden brown on bottom.
• These cookies will be soft and chewy. Store in a container in the fridge for longest freshness. They also freeze very well for later enjoyment – bonus!

Did you love these N’oatmeal Squash Cookies? Try these other cookie recipes next:

Winter Gingerbread Cookies

Salted Tahini + Chocolate Cookies