Although I call these pumpkin cookies, I am actually using kabocha squash, which is a very dry squash. It is perfect for gluten-free, grain-free recipes as it usually requires no additional flour at all! These cookies really hold together well and are appropriate for all the healing diets; GAPS, SCD, Paleo.
This time of year who doesn’t have lots of squash on hand. I know I do! In my grain-free/Paleo family, we don’t do much with potatoes and we don’t use grains at all.
Wait until you try these cookies! I think you will be pleasantly surprised!
Flourless Pumpkin Cinnamon Raisin Cookies
- 1 cup Kabocha squash (cooked)
- 2 large eggs
- 2 Tbsp ghee or butter softened (how to make ghee)
- 2 Tbsp honey (where to buy)
- 1/4 tsp stevia (where to buy)
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt (where to buy salt and spices)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch allspice
- 1/4 cup chopped raisins
- 2 cookie sheets lined with parchment paper (where to buy cookie sheets)
- Food processor (where to buy a food processor)
- In the food processor process the cooked kabocha squash — it may be dry and crumbly
- Add the eggs, honey and softened ghee or butter, stevia and vanilla and process
- Add the baking soda, salt and all the spices and process
- Add the raisins and mix until they are evenly distributed throughout the batter as best you can see
- The batter should be thick and spoonable
- Drop about a half tablespoon of the batter onto the cookie sheet, using up all the batter
- You will need two cookie sheets
- Place a piece of plastic wrap over the cookies and pat down with a spatula for even thickness
- Use the same plastic wrap for the second cookie sheet
- Bake at 325 degrees F for 20 – 22 minutes or until slightly browned on top
- Cool on the cookie sheet
Prep Time: 10 minutes
Bake Time: 22 minutes
All the suppliers for the ingredients I use in my recipes may be found here.
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