Sometimes nothing will do but a warm oatmeal cookie, straight from the oven. These N’oatmeal Squash cookies are versatile, so no matter what you like in your oatmeal cookies, these cover all the bases!
I was hankering for some breakfast cookies and since I’m trying different egg replacements and also trying to increase my veggie intake, I decided to try using leftover spaghetti squash from the night before – SO good! These cookies are so soft and chewy and taste amazing – just like the home-made oatmeal cookies I grew up with.
This humble recipe is great because it is FULLY customizable – breakfast-loaded, dessert-sweet, low-sugar, veggie-packed, or plain-jane – you decide! 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.
I hope you enjoy this recipe!
N’oatmeal Squash Cookies
1 c. coconut oil (if oil is in liquid state, use 3/4 c.)
1/2 c. sugar or 1/3 c. maple syrup
1 c. cooked spaghetti squash or grated fresh zucchini, excess water squeezed out
1 tsp vanilla
1 c. tapioca starch
1 c. coconut flour
1 1/2 c. shredded coconut
3 Tbsp hemp seeds (optional, AIP reintro)
1-2 Tbsp maca powder (optional)
1/2 tsp each baking soda, salt
2 tsp cinnamon
1 tsp ginger
1 c. raisins (optional)
1/2 c. chocolate chips or pieces (optional, AIP-reintro)
…and anything else your heart desires…nuts, seeds, fruit, spices, protein powder, etc.!
Cream wet ingredients, then mix in dry ingredients and any extras. Drop by teaspoon onto cookie sheet, press out flat if desired, and bake @350F for approx 15mins (check at 10mins), or until golden. They will be soft and chewy, not crispy. Store in a container in the fridge for longest freshness, or they freeze very well for later enjoyment.