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)
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.