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Squash Breakfast Cookies | Jenna Lives Well

Squash Breakfast Cookies

Squash Breakfast Cookies

20 mins prepServes 14

A recipe for healthy oatmeal raisin cookies made with puréed butternut squash, flax eggs, and gluten-free oats, perfect for breakfast or a snack.

14 servings

What you need

maple syrup

¼ cup maple syrup

creamy peanut butter

½ cup creamy peanut butter

whole grain oats

¾ cup whole grain oats

vanilla extract

1 tsp vanilla extract

baking soda

½ tsp baking soda

cinnamon powder

2 tsp cinnamon powder

semisweet chocolate chips

½ cup semisweet chocolate chips

butternut squash

¾ cup butternut squash

salt

1 pinch salt

flax egg

raisin

½ cup raisin

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Instructions

Preheat oven to 350°F.

In a large bowl, combine squash, peanut butter, flax eggs (or normal eggs), maple syrup, and vanilla.

In another bowl, combine oats, collagen, baking soda, cinnamon, and salt.

Add the dry ingredients into the wet and then fold in the raisins and chocolate chips (if using).

Scoop batter onto baking sheet into about 14 cookies.

Bake for 20 minutes, let cool & enjoy.

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