Vegan Honeynut Squash Gluten-Free Oatmeal Cookies {#GlutenFree #Vegan #Vegetarian #SoyFree #DairyFree #NutFree #EggFree #dessert #cookies #cookie #baking #bake #thanksgiving #fall

Vegan Honeynut Squash Gluten-Free Oatmeal Cookies {Gluten-Free, Vegan, Vegetarian, Soy-Free, Dairy-Free, Nut-Free, Egg-Free}

Vegan Honeynut Squash Gluten-Free Oatmeal Cookies

{Gluten-Free, Vegan, Vegetarian, Soy-Free, Dairy-Free, Nut-Free, Egg-Free}

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These Vegan Honeynut Squash Gluten-Free Oatmeal Cookies are the perfect allergy-friendly Thanksgiving dessert of anytime fall treat!

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These Vegan Honeynut Squash Gluten-Free Oatmeal Cookies were inspired by the adorable butternut squash mini-me which I found recently at my local farmer’s market.–the Honeynut squash! Not only are these tiny squash adorable, the sweet and nutty flavor is delicious in both sweet and savory dishes. It is one of the most flavorful squash varieties I have tried this fall.

Their diminutive size makes them quick to roast and the perfect size for a quick lunch or side for 1 or 2 people. Compared to a regular butternut squash which averages 10-11 inches in length, a Honeynut squash is only 4-5 inches long.

Vegan Honeynut Squash Gluten-Free Oatmeal Cookies {#GlutenFree #Vegan #Vegetarian #SoyFree #DairyFree #NutFree #EggFree #dessert #cookies #cookie #baking #bake #thanksgiving #fall

The creamy texture and amazingly sweet and nutty flavor inspired me to try out Honeynut squash in a version of my favorite vegan, gluten-free oatmeal cookies. A dash of my favorite Ceylon cinnamon, some dried cranberries (for their stress-busting antioxidants, beautiful color and flavor) and a sugar-free coconut butter frosting make these a special fall treat!

The result of my experiments with Honeynut squash turned out delicious! I hope you will think so too. 

If you want a little something extra, you can top these with a simple coconut butter frosting. Coconut butter (also known as coconut manna) is one of my favorite ways to make a sugar-free, creamy icing. It is made from finely ground coconut meat which has a consistency similar to nut butter. It is not the same thing as coconut oil, coconut cream or vegan butter made with coconut oil, so be sure to use unrefined, organic coconut butter or manna. The coconut butter provides natural flavor and a subtle coconutty flavor. You can find my recipe for this sugar-free coconut butter frosting here.

Vegan Honeynut Squash Gluten-Free Oatmeal Cookies {#GlutenFree #Vegan #Vegetarian #SoyFree #DairyFree #NutFree #EggFree #dessert #cookies #cookie #baking #bake #thanksgiving #fall

To keep these cookies gluten-free, be careful to use organic certified gluten-free oats (like these).

If you can’t find Honeynut squash at your local farmer’s market, you can also use butternut squash or even sweet potato in this recipe. 


 

Vegan Honeynut Squash Gluten-Free Oatmeal Cookies
Yields 10
{Gluten-Free, Vegan, Vegetarian, Soy-Free, Dairy-Free, Nut-Free, Egg-Free}
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Ingredients
  1. 1 small-medium size honeynut squash (resulting in about one cup of roasted mashed flesh)
  2. 1 cup gluten-free organic oats
  3. 1 tsp vanilla extract
  4. 2 tbs coconut nectar
  5. 1/4 cup coconut oil, melted
  6. 1 tbs ground flaxseed
  7. 1 tsp baking powder
  8. 1/2 tsp cinnamon
  9. 1/4 cup dried organic cranberries, unsweetened
  10. pinch of salt
FROSTING
  1. 1/2 cup coconut butter, softened
  2. 8 drops vanilla liquid stevia
Instructions
  1. Preheat oven to 400F.
  2. Cut the squash in half lengthwise. Scrap out the seeds with a spoon. Brush the cut surface with coconut oil and place, skin-side down, in a glass baking dish. Bake for 25-30 minutes depending on the size, until soft and tender. Remove from oven and allow to cool.
  3. Turn down oven temperature to 350F.
  4. In a large bowl, combine oats, vanilla, coconut nectar, coconut oil, flax seeds, baking powder, cinnamon, salt and cranberries and stir to combine.
  5. Remove the skin from the cooled, roasted squash.
  6. Mash squash into the batter mixture and mix until well combined and equally moistened.
  7. Roll batter into 1 inch thick balls and place onto a baking sheet greased with coconut oil or lined with parchment paper.
  8. Bake for about 20 minutes, until lightly golden at the edges.
  9. Remove from oven and allow cookies to cool.
  10. To make the optional frosting, combine softened coconut butter with 5-10 drops of liquid vanilla stevia to taste. Spread coconut butter frosting on top of cookies.
  11. Enjoy!
Dr. Jennifer L. Weinberg, MD, MPH, MBE http://www.jenniferweinbergmd.com/

Have you tried Honeynut squash?

Healthy Eating Gluten-Free, Vegan, Allergy-Friendly Recipes Mindful Eating Balanced Nourishment ...and more! www.JenniferWeinbergMD.com

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