Butternut Date Cookies


Author: Jen Snider

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As we prepared for our winter Seasonal Food Workshop, I knew I wanted to make a cookie that used some of our yummy butternut squash. Butternut squash is one of those summer crops that stores so well it can feed you all the way through the coldest months of winter.

I loved finding a cookie recipe at the fabulous Oregon farm blog Dishing Up the Dirt that got my wheels of inspiration turning (the recipe below is a gently modified version of their original recipe). Check out their website for more seasonal food inspirations!

butternut cookies 1vegan, gluten-free


** This recipe comes together quickly if you have pre-roasted your butternut squash – see below.

2 1/2 cups almond flour (you can purchase almond flour or you can use a blender or food processor to grind raw almonds into a chunky “flour”)

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/4 cup melted coconut oil

2 eggs

1/2 cup pre-roasted butternut squash (also fine to use steamed or boiled, whatever way you like to cook it – roasting just sweetens it up a bit)

To roast, cut your butternut in half, scoop out the seeds, and place open sides down on a greased cookie sheet at 400 degrees for about 45 minutes or until soft and scoopable. You’ll have a lot extra, so think about also making some butternut soup, adding it to a smoothie, or simply making a yummy side-dish by smothering with olive oil or butter and some favorite herbs/spices… squash is amazing!

2 teaspoons pure vanilla extract

1/4 cup pure maple syrup

1/2 cup pitted, chopped dates


  1. Preheat the oven to 300ºF and line a cookie sheet with parchment paper.
  2. In a medium bowl mix together the dry ingredients: almond flour, spices, baking soda and salt.
  3. In a another bowl beat the eggs, then add in the other wet ingredients: coconut oil, butternut squash, maple syrup and vanilla, stirring well to combine.
  4. Add the wet ingredients to the dry and mix until well incorporated. Stir in the chopped dates.
  5. Using a spoon, place balls of dough onto baking sheets spacing cookies about 1 inches apart (they will spread a bit)
  6. Bake for 15-18 minutes or until the cookies are slightly browned on the bottom. Remove from the oven and let cool on a wire rack before enjoying (they will be very soft and moist!).

Serves 16-18 cookies


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