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Vegan Rosemary Cookies With Honeynut Squash

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12 cookies
Calories 150
Delight in these fragrant vegan cookies featuring roasted honeynut squash and fresh rosemary, perfect for a cozy treat.

Ingredients

Main

  • 1 piece honeynut squash (should yield about 1 cup diced)
  • 1 tsp neutral cooking oil
  • 0.5 cup refined coconut oil (softened, not virgin)
  • 1.5 Tbsp chopped fresh rosemary
  • 0.33 cup light brown sugar
  • 0.25 cup granulated sugar (plus extra for sprinkling)
  • 0.125 tsp freshly grated nutmeg (scant)
  • 0.25 cup non-dairy milk (almond or soy)
  • 1.5 tsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 tsp baking soda

Instructions 

  • Roast and dice the honeynut squash, then toss with oil and bake until tender.
  • Mix coconut oil and rosemary, then add sugars, milk, and vanilla until smooth.
  • Combine dry ingredients, then fold in roasted squash. Form dough and flatten on baking sheets.
  • Bake at 350°F (175°C) for 10-12 minutes until golden, then cool.

Notes

Gently flatten cookies before baking for even thickness.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: cookies, honey nut squash, rosemary