I had an acorn squash lying around waiting to be used up, so I decided to try something a little different with it tonight! Success! These cookies were delish! Rich, sweet molasses with moist, roasted squash and crunchy, toasted pecans…perfect fall cookies! Super healthy and low cal as well because they are basically just protein powder, molasses and acorn squash! Easy peasy.

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1⃣Clean and pierce holes with a fork into an acorn squash and microwave for 3 min.
2⃣Slice in half, place cut side up in a loaf pan and drizzle 1t of molasses on each half. Roast at 375F for 10min or until completely soft
3⃣Let cool then scoop out squash from the skin and place in a food processor. Blend until smooth with:
🔹1/8-1/4Molasses (start with 1/8 and add more as desired)
🔹1t Vanilla extract
🔹1 Egg
🔹1/4c Coconut oil
4⃣Then add in to achieve a dough-like consistency:
🔹2sc Cinnamon swirl protein powder
🔹3c Oat flour
🔹1/4c Coconut flour
🔹2t Baking powder
🔹*Cinnamon-8 shakes
🔹*Ground ginger-4 shakes
🔹*Ground cloves-4 shakes
🔹*Sea salt-8 shakes
*I added the spices to taste. I put more cinnamon and salt than the others though
5⃣Stir in 1/2c chopped pecans that have been dry toast in a pan and drop scoops of the dough onto a pan lined with parchment paper. Bake at 375F for 7-8mins. Remove and place on a cooling rack

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