Spiced Butternut Squash Cookies

By Mikayla Zumwalt

2 cups flour (half whole wheat, half all-purpose white)

1 teaspoon baking soda

¾ teaspoon (I use sea salt)

1 teaspoon cinnamon (can be generous)

½ teaspoon nutmeg

1½ cups sugar

2/3 cup oil (coconut or canola)

2T molasses

1 cup cooked mashed butternut squash

1 teaspoon vanilla

—Optional: ½ cup oats, chopped walnuts, raisins, coconut shreds

Preheat oven to 350 degrees. Mix flour, sugar, baking soda, salt and spices in a bowl. In a separate, larger bowl mix together, oil, molasses, squash and vanilla until well combined. Add dry to wet, folding to combine. Add optional ingredients after combined.

Drop by tablespoons onto cookie sheets. Bake for 16 minutes. For best flavor, let them cool and set a bit.