Recipe: Ginger Squash Cookies

Recipe: Ginger Squash Cookies post image

Here is another sample recipe from my e-book, Grain-Free Breads, Snacks and Desserts, which is now included in the Village Green Network E-Book Bundle — see below for details of that fantastic deal that you should not miss! In the mean time, here is the recipe.

In my posted recipe for Kabocha Squash Biscuits, from Grain-Free Breads, Snacks and Desserts, I gave instructions for cooking the Kabocha squash. If you buy a medium to large squash, you will have plenty of squash to make the biscuits, these ginger cookies and even the lunch wraps (there is a video for this recipe in the book). I love it when I can get a lot of different recipes out of one cooked item!

Aside from being very healthy for you, these cookies are soft and chewy and so satisfying! There is very little sweetener in the recipe so you should taste the batter to make sure it is sweet enough.

Your goal should be to try to make things just sweet enough to call a treat but clearly lowering the sugar content. One way to do this is to have some other flavoring that is also tasty. In this case, it is ginger. If you love ginger you will love these cookies.

And remember, winter squash has a starchy consistency and a sweet taste. Once you transition yourself off artificial and refined sugars, you will start to taste the sweetness in plant foods.

Ginger Squash Cookies




  1. In a food processor add the eggs, squash, honey, vanilla, stevia and ghee and thoroughly puree
  2. Add the coconut flour, baking soda, cinnamon, ginger, nutmeg and salt and mix
  3. The batter should be stiff
  4. Pour into a large bowl
  5. Add the minced raisins and mix
  6. Set out one large cookie sheet with parchment paper
  7. Dollop about a half tablespoon of the batter onto the parchment in rows
  8. You will need two trays
  9. When you are finished place a piece of plastic wrap over the cookies and flatten with a spatula
  10. But sure to make them equal in height (about ¼ inch)
  11. Bake at 325 degrees F for 12 – 15 minutes or until slightly browned on top
  12. Cool on the baking sheets — they will firm up a bit when cooled

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 22 cookies

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Leave a Comment

  • Susan Weinberg April 18, 2013, 5:46 pm

    Hi Jill

    Your sweets sound wonderful, but I have a problem. My body cannot tolerate Himalayan pink salt and now it cannot tolerate Celtic sea salt which last year I could. It gives me massive headaches that I think I’m going to have an aneurysm. What am I doing wrong and any suggestions? Thanks!

    • Jill April 18, 2013, 8:10 pm

      Hi Susan,
      Sorry to hear that. You could leave the salt out — I’m sure the recipe would work.

  • Caralyn @ glutenfreehappytummy April 18, 2013, 8:15 pm

    what a delicious and creative treat!

  • Diane Balch April 20, 2013, 10:04 am

    What an interesting way to use squash. Thank you so much for sharing this healthy recipe with us on foodie friday.

  • Cindy (Vegetarian Mamma) April 23, 2013, 10:23 pm

    The cookies look delish and the bundle sounds great! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    We have a Gluten Free gift basket giveaway this week! One lucky winner will score an awesome basket, just in time for Mothers Day!

    Cindy from

  • Carole May 6, 2013, 1:27 am

    Hi, I like this ginger recipe. Please do drop me a line on if you are ok with me linking it to my blog (Carole’s Chatter). Cheers

  • Genevieve October 12, 2014, 5:07 pm

    I am making these cookies at the moment. Would you mind if I used this recipe for my blog if I added the link to your website?

    • Jill October 12, 2014, 5:26 pm

      Hi Genevieve,
      Please do not publish the full recipe. I allow the ingredients and then a link to my blog for the instructions. Thank you.