Recipe: Ginger Squash Cookies

Coconut Products

Apr 17

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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