Squash and chocolate chip cookies

Ingredients

• 100 g all-purpose flour
• A pinch of salt (0.5 g)
• 12 g cornstarch
• 1 g vanilla extract
• 1 g baking powder
• A piece of butternut squash (for ½ cup puree)
• 15 g vegan butter
• 15 g sugar
• 60 g dairy-free dark chocolate chips

Missing an ingredient?

• What to use instead of sugar
• What to use instead of butternut squash
• What to use instead of dark chocolate
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Roast or boil the squash until tender, peel it and puree it. You need ½ cup.
2. Preheat the oven to 180°C (350°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
3. Beat the vegan butter with the sugar and squash puree until creamy.
4. Add the salt, vanilla and cornstarch and beat everything together.
5. Mix the baking powder with the flour and add it gradually, beating.
6. Add the chocolate chips at the end. Roll into balls, place them on the baking sheet and flatten them.
7. Bake for 12-14 minutes at 180°C (350°F).
8. Let them cool completely on a wire rack.

Nutrition facts

Approximate, per serving (about 43 g). Calculated with data from USDA FoodData Central.