Squash Drop Cookies with Oatmeal and Nutmeg
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 4½ dozen
Ingredients
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • 1-2 teaspoons freshly grated nutmeg
  • 2 cups light butter (or softened regular butter)
  • 2 cups Fibrelle Sugar Substitute (or sugar)
  • 2 large eggs
  • 1½ cups cooked winter squash, pureed
  • 1½ to 2 cups whole wheat flour (depending on how wet your squash is)
  • 3 cups rolled oats
  • 1 cup raisins, optional
Instructions
  1. Combine 2 cups oats with baking soda, baking powder, salt, cinnamon, and nutmeg in a food processor and process until finely ground. Combine butter and Fribelle in a mixer and mix on high until fluffy, about 30 seconds. Add eggs and squash and mix on low to incorporate. Slowly add ground oat mixture and whole wheat flour. Add remaining 3 cups oats and raisins, mixing just to combine. Cover batter and refrigerate until chilled and somewhat firm, preferably overnight.
  2. Preheat oven to 375 degrees F. Spoon rounded teaspoons of batter onto baking sheets lined with a silicone liner or parchment paper. Bake for 13-15 minutes. Let cool before handling. Cookies are best stored in the freezer.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2012/04/squash-drop-cookies-with-oatmeal-and-nutmeg/