All I want to do is make these cookies.
All, day, long.
But finals are once again upon me and I only have time to look at this picture and salivate. The struggle is real.
I think this will be the first thing I make once my semester is over.
Here’s to two weeks from now!
- 1/4 cup pureed butternut squash, completely cooled
- 1/4 cup coconut butter, melted
- 1 tbsp pure maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 2 tbsp cocoa powder
Preheat the oven to 350 degrees and line a baking pan with parchment paper. Combine squash, coconut butter, syrup, cinnamon, vanilla, and salt in a food processor.
Blend until smooth and then scoop out all contents into a bowl (make sure to scrape sides and bottom of food processor with a spoon as the coconut butter tends to stick!)
Add in cocoa powder and stir until all the ingredients are evenly mixed. Place in the fridge for 5 minutes. Take out, drop into desired cookie sized-shapes on parchment-layered pan, and press down lightly.
Transfer to the oven and let cook for 12 minutes. Let sit to harden before eating.