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Butternut Squash Snickerdoodle Cookies

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Cozy vegan and gluten-free cookies that blend seasonal flavors with a nostalgic twist.

Ingredients

Scale
  • 1 cup gluten-free oat flour
  • 1/4 cup almond flour
  • 3/4 cup creamy cashew butter
  • 1/2 cup maple syrup
  • 1/2 cup butternut squash purée
  • 2–3 teaspoons ground cinnamon
  • 1 teaspoon vanilla powder or extract
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • Pinch of salt
  • 3 tbsp organic cane sugar
  • 1 tsp cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix the dry ingredients in a medium bowl.
  3. Mix the wet ingredients in a large mixing bowl.
  4. Combine the dry ingredients with the wet mixture.
  5. Chill the dough covered in the fridge for 30 minutes.
  6. Make the sugar spice mix in a small bowl.
  7. Form dough balls, roll in the cinnamon-sugar mix, and place on a baking sheet.
  8. Bake for 10-12 minutes, until edges are golden.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Enjoy your Butternut Squash Snickerdoodle Cookies!

Notes

These cookies are perfect with a cup of tea or coffee. For indulgence, pair with dairy-free vanilla ice cream.

Nutrition

Keywords: snickerdoodle cookies, vegan cookies, gluten-free dessert, fall desserts, butternut squash

Find it online: https://platefulkitchen.com/butternut-squash-snickerdoodles-vegan-gluten-free/