Filed Under: bake cookies, cookie recipe, Dessert, snack, spicesherbs, Vegetables

Ginger Squash Molasses Cookies

Sweet, delicious, heart-warming cookies the kids will adore...make with squash. Yes, squash!

September 3rd, 2015

From Sweet Goodness by Patricia Green and Carolyn Hemming

These are large, soft molasses cookies enhanced with the nutrition of teff flour, sorghum and butternut squash.
Make 24 Cookies
  • 1 1/2 cups (375 mL) sorghum flour
  • 1 cup (250 mL) teff flour
  • 4 tsp (20 mL) baking soda
  • 4 tsp (20 mL) cinnamon
  • 2 tsp (10 mL) ground ginger
  • 1 1/2 tsp (7 mL) xanthan gum
  • 1 tsp (5 mL) ground cloves
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) lightly packed brown sugar
  • 1 cup (250 mL) cooked butternut squash or pure pumpkin puree
  • 1/2 cup (125 mL) grapeseed oil
  • 2 large eggs
  • 1/4 cup (60 mL) molasses
  • 3 Tbsp (45 mL) organic cane sugar
  1. Line a large baking sheet with parchment paper. Preheat the oven to 350°F (180°C).

  2. Whisk together the sorghum and teff flours, baking soda, cinnamon, ginger, xanthan gum, cloves and salt in a medium bowl and set aside. In a separate large bowl, mix together the sugar, squash, oil, eggs and molasses until smooth. Slowly add the flour mixture to the squash mixture, stirring until thoroughly combined.

  3. Using a ¼ cup (60 mL) scoop or measuring cup, drop the cookie dough onto the prepared baking sheet 1 ½ inches (4 cm) apart. Sprinkle the tops with a pinch of sugar.

  4. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cookies to sit for 2 minutes on the pan before moving them to a rack to cool completely.

Nutrients Per Serving

Energy 140 calories; Protein 2 g; Carbohydrates 21 g; Dietary Fiber 2 g; Fat 6 g; Sugar 10 g; Cholesterol 15 mg; Sodium 190 mg

Ginger Squash Molasses Cookies
Ryan Szulc

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