Recipe: Spiced Kabocha Raisin Cookies (Paleo, GAPS, SCD)

Recipe: Spiced Kabocha Raisin Cookies (Paleo, GAPS, SCD) post image

As you may have noticed, I love using kabocha squash for eating and baking and this time of year they are plentiful and fun! Kabocha squash also lends itself well to grain-free cooking because it is so starchy. Many of my recipes require no flour at all when the squash is particularly starchy.

In this recipe I used a little coconut flour, but if you get a very starchy squash you may be able to make the batter without it. I added some here because the squash I cooked was not as starchy as usual.

Nutrition in Kabocha Squash

Kabocha squash has a very nice nutrition profile – grouped in with all the winter squashes like butternut squash. It is high in vitamin E (Alpha Tocopherol), thiamin, niacin, vitamin B6, folate,calcium and magnesium, and is a very good source of vitamin A, vitamin C, potassium and manganese.

The vitamin A content in vegetables is actually a measure of beta carotene, which has to be converted to vitamin A in the body. Some people have trouble converting beta carotene to vitamin A so this is not a good measure of how much vitamin A you are getting. Children also may not be good converters. It is best to get vitamin A from animal products like dairy, butter and meat, but beta carotene and all the carotinoids are excellent anti-oxidants and should be eaten for that reason.

I used to buy conventional winter squashes, but having read this on the Whole Foods website, I am converting to buying organic winter squashes as they are becoming more available and cheaper.
Winter squash is a vegetable that might be especially important for us to purchase organic. Recent agricultural trials have shown that winter squash can be an effective intercrop for use in remediation of contaminated soils. Polycyclic aromatic hydrocarbons (PAHs), including pyrene, fluoranthene, chrysene, benzo(a)anthracene and benzo(a)pyrene are unwanted contaminants. PAHs are among the contaminants that can be effectively pulled up out of the soil by winter squash plants. When winter squash is planted as a food crop (as opposed to a non-food crop that is being planted between food crop seasons to help improve soil quality), the farmer’s goal is definitely not to transfer soil contaminants like PAHs up into the food. But some of that transfer seems likely to happen, given the effectiveness of winter squash in mobilizing contaminants like PAHs from the soil. For this reason, you may want to make a special point of purchasing certified organic winter squash. Soils used for the growing of in certified organic foods are far less likely to contain undesirable levels of contaminants like PAHs.

However, winter squash is number 22 (continuing after the dirty dozen) from EWG so I am not sure about how critical it is to buy organic. It can get costly when you eat a lot of it as they are heavy. But if they are contaminated I certainly do not want to eat them….

What do  you think about this? Leave a comment and let me know! And let me know how you like the cookies!

The Easiest Way to Cook Winter Squash

Recipe: Kabocha Raisin Cookies (Paleo, GAPS, SCD)

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: approximately 35 cookies


  • • 2 cups Kabocha squash (cooked)
  • • 4 large eggs
  • • 4 Tbsp ghee or butter softened (how to make ghee)
  • • 4 Tbsp honey
  • • 2 tsp vanilla
  • 2 Tbsp coconut flour (where to buy)
  • • 1/2 tsp baking soda
  • • 1/2 tsp salt (where to buy salt and spices)
  • • 2 tsp cinnamon
  • • 1/4 tsp nutmeg
  • • 1/4 tsp ginger
  • • 1/2 cup chopped raisins + more for decoration


  1. In the food processor process the cooked kabocha squash — it may be dry and crumbly
  2. Add the eggs, honey and softened ghee or butter, and vanilla and process
  3. Add the baking soda, coconut flour, salt and all the spices and process
  4. Add the raisins and process until they are evenly distributed throughout the batter and small pieces
  5. The batter should be thick and spoonable – if it is too watery, add some more coconut flour a level tablespoon at a time
  6. Drop about a half tablespoon of the batter onto the cookie sheet, using up all the batter
  7. You will need three cookie sheets
  8. Drop a few of the extra raisins onto each cookie (or you can mix them in the bowl before you drop the batter onto the cookie sheet
  9. Place a piece of plastic wrap over the cookies and press down with a spatula for even thickness
  10. Use the same plastic wrap for the next cookie sheets
  11. Bake at 325 degrees F for 20 – 22 minutes or until slightly browned on top
  12. Cool on the cookie sheet then on a rake
  13. Store in the refrigerator and serve at room temperature, out of the refrigerator or freeze for later


Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.

Leave a Comment

  • Cindy November 2, 2015, 12:51 pm

    These look great! I don’t have raisins but think chopped dates might work? Did you use the raisins for added sweetness or primarily texture? Thanks for sharing. I’ll let you know how mine turn out.

    • Jill November 2, 2015, 3:57 pm

      Hi Cindy,
      The raisins do make it sweeter and add texture. Yes, I think dates could work too.

  • Amy November 2, 2015, 1:02 pm

    You can grow a lot of winter squash in a small area if you trellis it. This what we do. If you have a cooler spot in your basement or a closet, squash can keep a long time. That is if it is grown in good soil/nutrients. If you can not grow your own, the farmers market squash will last the longest. We eat an abundant amount of different squash and pumpkins all fall and into the winter. Then once it is gone, we switch gears to other things. I am a huge proponent of eating what is is season and storing it away if I am able.

    • Jill November 2, 2015, 3:57 pm

      Thanks Amy!