Recipe Directions
1. Peel squashes and put in a bowl. Set aside.
2. Grind golden flax seed in the food processor to a flour and add to blended squashes. There is no particular amount asked for with the golden flax seeds. Keep adding to the blended squashes. It will thicken quickly until you have your desired dough consistency.
3. Add the coconut oil, raw honey, vanilla, and cinnamon.
4. Should the dough become too thick because of too much flax seed, just add water. If it's too runny, add more ground golden flax seed. (Add ingredients of your choice, if you like.)
5. Put the dough in dollops on dehydrator sheets and dehydrate to desired cookie consistency.
Sonnenhut's Thoughts
By Sonnenhut One day just mixing up some ingredients and tada, perfect cookie dough!
Not only does it look like cookies but it has the same consistency and flavor, too!
Try it out. It's so lovely!
You can mix whatever ingredients you like in it to make it your favorite cookie!
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Comments
Top voted
Sonnenhut
Sep 01, 2011
You're welcome, Daniefon! :-) I would love to hear how your cookies turned out!! :-)
daniefon
Sep 01, 2011
I just made this and if the cookies are half as good as the batter, they're going to be good! I didn't have enough flax, so I added some ground pumpkin seeds. Then I added a couple of tablespoons of raw cacao powder and a pinch of salt to make a chocolate cinnamon cookie. Based on the texture of the batter, it seems that they'll be crisp. If so, I may make sandwich cookies or even ice cream sandwiches!
Thank you for posting a squash recipe, my garden is overflowing with them right now!
azmiller
Sep 01, 2011
Yes, what kind of squash please (like zucchnini/courgette, pattypan or a hard squash like butternut)?
Also what size, or do you know approx. how many cups after peeled? Thanks -- can't wait to hear your response and then try this recipe!
All
SA-RAW
Sep 08, 2011
I'm considering leaving work just to make this... someone on the site had mentioned ginger snaps and i'm dyeing to try these cookies with a little grated ginger and some cinnamon. Maybe i'll use banana as a binder instead of the flax?
Can you tell how excited I am? :)
rayne.dropp
Sep 07, 2011
What a great idea! I planted way too much yellow squash this year, so now I know one way to use it!
Sonnenhut
Sep 03, 2011
I used yellow squashes! :-)
I haven't tried chia seeds in dehydrated goods, so let me know how they worked, mckenziepartyof5! :-)
The reason I used yellow squashes and golden flaxseed is to imitate the exact color of cookies, the golden brown cookie look. :-)
But I'm sure the recipe will work great with other seeds too. ;-)
azmiller
Sep 01, 2011
Yes, what kind of squash please (like zucchnini/courgette, pattypan or a hard squash like butternut)?
Also what size, or do you know approx. how many cups after peeled? Thanks -- can't wait to hear your response and then try this recipe!
anabanana
Sep 01, 2011
What kind of squash?
daniefon
Sep 01, 2011
i bet it would work fine. granted i've only made them once and they aren't finished yet. but, i think the flax is just to bind them. i used a mixture of flax and pumpkin seeds.
mckenziepartyof5
Sep 01, 2011
I wonder if chia seed powder could be used in place of the flax seed powder?
daniefon
Sep 01, 2011
I'll let you know in the morning! They turned out dark, like an oreo, and look delicious!
Sonnenhut
Sep 01, 2011
You're welcome, Daniefon! :-) I would love to hear how your cookies turned out!! :-)
daniefon
Sep 01, 2011
I just made this and if the cookies are half as good as the batter, they're going to be good! I didn't have enough flax, so I added some ground pumpkin seeds. Then I added a couple of tablespoons of raw cacao powder and a pinch of salt to make a chocolate cinnamon cookie. Based on the texture of the batter, it seems that they'll be crisp. If so, I may make sandwich cookies or even ice cream sandwiches!
Thank you for posting a squash recipe, my garden is overflowing with them right now!
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