Butternut-Spice Breakfast Cookies
Our 2014 farm season has officially ended. We attended our last farmers market of the season on Thursday and our CSA shares have ended for the year. It’s time to break out the champagne and celebrate a very successful year of farming for me, Taylor, and Henry.
Don’t get me wrong, we’ve had our fair share of ups and downs this season and there were times when I didn’t think we were going to make it. But somehow, the three of us managed to get through the hardest farming season of our lives and come out on top. If it’s possible, I think we all love each other more than ever. I couldn’t imagine farming without my two favorite guys and we are very pleased with our production and sales this year. Next season should be even better (fingers crossed!) and with a little TLC this winter I think we’ll be able to tackle anything mother nature or the farm throws our way.
One of the best feelings going into this season of rest (aside from knowing we’re going to catch up on sleep!) is the amount of winter squash we still have storing in the barn. We have more than enough to get us through the winter and I am so happy because squash is one of my favorite vegetables. It’s extremely versatile and I enjoy it both in sweet and savory dishes. These cookies are a great way to use up extra butternut squash and are naturally gluten-free to boot. I love the slightly nutty flavor of the butternut when paired with the spices, dates and almond flour. These cookies are soft, moist and packed with superfood nutrition. They taste best on a cold morning with a cup of piping hot coffee and a good book. However, if you’re in a hurry they’ll taste equally as good on your morning commute! I advise that you make a few batches of these to have in the house over the holidays. These are a crowd pleaser for sure. Dig in.
Butternut-Spice Breakfast Cookies
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 16-18 cookies
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 3 Tablespoons coconut oil, slightly melted (you can sub with grapeseed oil)
- 2 organic free range eggs
- 1/2 cup cooked and pureed butternut squash
- 2 teaspoons pure vanilla extract
- 5 Tablespoons pure maple syrup
- 1/2 cup chopped and pitted dates
Preparation
- Preheat the oven to 350F and line 2 baking sheets with parchment paper.
- In a medium bowl mix together the almond flour, spices, baking soda and salt.
- In a smaller bowl beat the eggs. Stir in the coconut oil, butternut squash, maple syrup and vanilla. Add the wet ingredients to the dry and mix until well incorporated. Stir in the chopped dates.
- Place the dough in the freezer for about 15 minutes to set.
- Using a spoon drop about 1 1/2 inch size balls of dough onto the prepared baking sheets spacing cookies about 1 1/2 inches apart
- Bake in the oven for 15-18 minutes or until the cookies are slightly browned. Remove from the oven and let cool on a wire rack before enjoying.
Notes
*Use this recipe as a guide. *Adjust measurements and ingredients as necessary.
These.are.too.good. Seriously. I can’t stop eating them, but I guess I don’t have to, since I’m getting my fruits AND vegetables! Another killer recipe….
Congrats on the successful season. Sounds like you know how to rest and recuperate. These cookies look fantastic! Veggies in the morning sign me up!
These sound delicious! What a great way to use up butternut squash.
I love to just pierce them a few times, roast them whole, and then open them up and make something delicious, like a mash, or just big pieces of squash with a little maple syrup and cinnamon.
These sound fabulous, and butternut squash is a welcome change from all the pumpkin out there!
These look so delicious!
I’m a huge cookie lover, so am always on the lookout for a new and healthy recipe! I just cooked off my last squash, so next week I will be keeping some of it for these. I imagine they stay quite gooey in the middle because of the squash, yes?
{Teffy’s Perks} X
Well done on your successful farming season. I have enjoyed reading all your blogs and making many of the dishes. I hope you carry on posting them even if your not working on the farm. Quick question on these cookies, can you freeze them? If so, how long would they take to defrost and are they as nice defrosted?
Many thanks,
Rosie
Thank you Rosie! I haven’t tried freezing these yet but I’m almost positive that they’ll freeze just fine. As far as defrosting goes I don’t think they’ll take more than a few hours. Let me know if you make these!
They look amazing and I will try it for sure…I have never made something similar, so why not try 🙂
Well done you three! congratulations on your good year and enjoy your rest 😉
Great cookies by the way definitely on my baking list.
Hi Andrea, I’m wondering how many acres of land you own on your farm?
It is wonderful to read about your farm adventures, ups and downs, and honestly you are so blessed to have such a career. If anything this is what I would love to do, work everyday with my husband and having such quality food.
Looks yummy. I’ve made 3 batches of your pumpkin oatmeal muffins recently. My husband and I love them so much we go through 10 in 3 days. Will try these next.
I’m so happy you love the muffins as much as we do! I think you’ll enjoy these cookies as well. Let me know if you try them!
These sound delicious, Andrea! I’m planning to make these for an upcoming Friendsgiving.
Congratulations on your successful season! So glad to hear it ended well. Now you can rest up (a little I hope) and get ready to celebrate the holidays. While the fields sleep you can recharge your batteries. I can’t wait to whip up a batch of these. Cookies for breakfast sounds divine.
So wonderful to hear you guys had a successfully season! Enjoy following your blog and trying all your wonderful recipes. I might just be your biggest fan all the way over here in North Carolina! Congrats!
PS any recommendation on how to make these cookies best for a vegan?
Thanks Sara! I haven’t tried these yet without the eggs so I’m not positive how they’ll turn out but I think making 2 flax eggs would be a great substitute. 1 egg = 1 Tablespoon of flax seeds mixed with 3 Tablespoons of water. Just double that!
How do you like to roast your butternut squash?
Congratulations on another successful season and thank you for sharing the ups, downs, and everything in between with your readers! I enjoy it all, especially the FOOD 🙂 Can’t wait to make these for the long Thanksgiving weekend. Enjoy your slower, cozy days ahead. You guys deserve it! P.S., more Henry photos please!
These cookies are so tasty! Love the spices! Thank you! I will continue to make these over and over!!
big congrats to your end of season, Tumblefarm fam!