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Chocolate Chip Butternut Squash Cookies
 

Ingredients
  • ½ cup coconut flour
  • Pinch salt
  • ½ tsp. baking soda
  • 1 cup mashed butternut squash
  • 2 eggs
  • ½ tsp. cider vinegar or lemon juice
  • ¾ cup palm shortening
  • 1 and ½ tsp. vanilla
  • 1 tsp. molasses
  • 2 tablespoons applesauce
  • ½ cup dark chocolate chips
  • 10 drops stevia

Instructions
  1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
  2. Combine coconut flour, salt and baking soda and set aside.
  3. In a food processor, mix sweet potato, eggs, palm shortening, vanilla, molasses and apple sauce until smooth.
  4. Mix with dry ingredients until blended. Fold in chocolate chips.
  5. Scoop out tablespoon size balls of dough and make into balls. Place dough balls onto lined cookie sheet and flatten cookies to about ¾ inch in width. Bake at 350 degrees for 20 minutes or until cakelike.
  6. These cookies keep nicely in the refrigerator for up to 4 days.