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




  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