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 home-made oatmeal cookies I grew up with – these cookies are incredibly versatile and cover all the bases, no matter what you like in your oatmeal cookies.
This rustic recipe is great because it 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., and it can be made AIP as well as being Paleo, Vegan, and allergen-friendly.
N’oatmeal Squash Cookies
1 c. coconut oil (if in liquid state, use 3/4 c.)
1/2 c. sugar OR 1/3 c. maple syrup
1 tsp vanilla (optional, AIP-reintro)
1 c. cooked spaghetti squash OR raw grated zucchini, excess water squeezed out
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
3 Tbsp hemp seeds (optional, AIP-reintro)
1 c. raisins (optional)
1/2 c. chocolate chips or pieces (optional, AIP-reintro)
Anything else your heart desires – nuts, seeds, fruit, spices, protein powder, etc.
Cream the wet ingredients. 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! Next, fold in the dry ingredients and any extras you have chosen. Drop batter by teaspoon onto a cookie sheet, pressing out flat if desired. Bake @350F for approx 15 mins (check at 10 mins), or until golden brown on bottom. These cookies will be soft and chewy, not hard and crispy. Store in a container in the fridge for longest freshness. They also freeze very well for later enjoyment – bonus!