When Autumn arrives and weather turns chilly I start to crave things made with squash and lots of warming spices! 😀 These squash-oatmeal cookies fill the house with warmth and wonderful aromas as they bake. Enjoy these soft and chewy cookies with a cup of hot tea or, my new addiction, home-made chocolate-milk made with grass-fed sheep milk.

Ingredients
(Makes about 15 cookies)

Wet
1 Cup Mashed Squash
(I use homemade mashed either delicata or butternut squash as I like the sweetness and smooth texture. You can find directions on how to make home-made squash purée here.

1/2 Cup Hot Water
1/4 Cup Coconut Oil
1/4 Cup Blackstrap Molasses
1 Egg (lightly beaten)

Dry
1 Cup Light Spelt Flour
1/4 Cup Fine White Rice Flour
1/4 Cup Almond Flour
1 Cup Quick Oat
1/4 Cup Palm Sugar
1 Tsp. Baking Powder
1/4 Tsp. Salt
1/4 Tsp Vanilla Powder (if you are using vanilla extract, add 1/2 Tsp to the wet ingredients instead)
1 1/2 Tsp. Ground Cinnamon
1/2 Tsp. Ground Ginger
1/4 Tsp. Ground Nutmeg
1/4 Tsp. Ground Cardamom

Add-ins
1/2 Cup Black Currant
1/2 Cup Raisin

Method
1. Preheat the oven to 350F. Line a baking sheet with unbleached parchment paper.
2. Combine all the dry ingredients in a mixing bowl and set aside.
3. Lightly beat all the wet ingredients in another large mixing bowl.
4. Add the “dry” mix to the “wet”  in three portions and mix well after each addition.
5. Fold in the currants and raisins and mix until very well combined.
5. Scoop the cookie batter using an ice-cream scooper (or just use your hands or a large spoon) and flatten the cookies a bit (not too much, the cookies flatten a bit in the oven as they bake).
6. Bake in the oven for 15-20 minutes, until lightly brown. My cookies are perfect at the 17 minute mark but everyone’s oven is a bit different. Take out of the oven and let them cool on a wire rack.

Enjoy these soft warming cookies 🙂