Oatmeal Butternut Squash Cookies
- 210 Calories
- 3g Protein
- 33g Carbs
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Our Oatmeal Butternut Squash Cookies are a healthier choice when you're craving cookies but still want something nourishing to fuel your day. Made with Kodiak Cakes Cinnamon Oat Power Cakes Flapjack and Waffle Mix, butternut squash puree, and various spices for flavor, these oatmeal butternut squash cookies are guaranteed to please — even if you are a chocolate chip-only kind of cookie-eater.
- 2 cups Kodiak Cakes Cinnamon Oat Power Cakes Flapjack and Waffle Mix
- 1/2 cup oats
- 1 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 cup sugar 1 large egg
- 1 teaspoon vanilla extract
- 1-1/2 cups Butternut Squash Puree
- 1-1/4 cups powdered sugar
- 2 tablespoons milk (more as needed to create desired consistency)
- 1 tablespoon maple syrup
- small pinch of salt
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Be sure your oven racks are arranged for baking with 2 baking sheets at once.
- In a medium bowl, combine 2 cups Kodiak Cakes Cinnamon Oat Mix, 1/2 cups oats, 1 teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1/2 teaspoon kosher salt. Whisk to mix well and set aside.
- In a large mixing bowl, combine 2 sticks softened butter, 1 cup packed dark brown sugar, and 1 cup white sugar. Mix on medium speed until light and fluffy, scraping down the sides a couple of times. Add 1 egg and 1 teaspoon vanilla and mix well. Scrape down sides as needed.
- Turn off the mixer and add 1/2 of the flour mixture. Mix on low speed until just incorporated. Add in 3/4 cup of the Butternut Squash Puree and mix until just incorporated. Repeat with the remaining flour mixture and butternut squash puree.
- Scoop the dough into rounds on the parchment lined baking sheets. I used my medium scoop and was able to get 12 dough rounds on each cookie sheet.
- Place both cookie sheets in the oven. One on the upper rack and one on the lower rack and bake for 10 minutes. Rotate the racks and bake for 10 minutes more or until the cookies are just beginning to brown around the edges. Remove from oven and allow to cool on the baking sheet for a few minutes. Transfer to a wire rack and cool completely. Continue until all cookies are baked.
- When the cookies are cooled, prepare the icing by combining 1 1/4 cups powdered sugar with 2 tablespoons milk, 1 tablespoon maple syrup, and a small pinch of salt. Whisk until smooth. Add more milk to thin as needed and more maple syrup and salt to taste.
- Drizzle over the cookies and allow to dry. The icing should set nicely in about 30 minutes.