Cookies are a much-loved baked treat, but they’re often made with unhealthy ingredients like butter and white sugar. Today we want to show you how to make incredibly delicious Butternut Squash Cookies with Just healthy ingredients.
In our recipe we swapped butter and eggs homemade pumpkin puree and used maple syrup instead of refined sugar. Also, we have one high fibernutritious combination of whole wheat flour and almond flour to replace regular flour.
These are purely natural, plant-based cookies egg free, non dairy, oil freeAnd 100% healthy. They have a nice cakey texture and a slightly tangy aroma of ground cloves, cinnamon and ginger.
Butternut squash puree is fantastic Alternative to fats, such as butter, oil and eggs. It adds moisture, natural sweetness, and helps bind ingredients, all with a fraction of the calories. You can prepare it in different ways, e.g. B. by steaming or boiling the squash. Still, we prefer to roast it in the oven to get that amazing caramelized flavor from the naturally occurring sugar.
Each biscuit comes with as little as 65 caloriesand a serving of just four cookie toppers 11% of your RDI from carbohydrates but a solid one 20% RDI of proteins And 27% RDI of fibers.
these vegan, diet friendly Butternut Squash Cookies are just perfect for a sweet breakfast or as an afternoon treat with a cup of our Turmeric Hot Chocolate. Yummy!