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
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
- Combine coconut flour, salt and baking soda and set aside.
- In a food processor, mix sweet potato, eggs, palm shortening, vanilla, molasses and apple sauce until smooth.
- Mix with dry ingredients until blended. Fold in chocolate chips.
- 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.
- These cookies keep nicely in the refrigerator for up to 4 days.