Melt in your Mouth Pumpkin Pie Cookies

I have made 2 batches of these cookies lately and both disappeared within an hour.  Well, maybe more like 30 minutes.  They have 2 secret ingredients that make them mouth-watering, plus as an added bonus they are gluten-free!

So here are my 2 secret ingredients -butternut squash and oatmeal.  Now before you exclaim, “What?”  I dare you to try the recipe and eat just one.  : )

Pumpkin Pie Cookies

1 Cup of Butternut Squash (you can also use canned pumpkin if you need to)

1/2 Cup of Butter

3/4 Cup of Honey

1 Egg

1/2 Tsp. Salt

1/4 Tsp. Cloves (just a pinch really)

1/2 Tsp. Nutmeg

1/2 Tbsp. Cinnamon

1 Tsp. Baking Soda

2 Cups of Oat Flour (hint:  just take oats and put them in your food processor)

1. Cream the butter and honey together with the squash.
2. Add the egg and mix.
3. In a separate bowl combine the dry ingredients.
4. Mix the dry ingredients into the squash mixture.
5. Drop on greased cookie sheets.
6. Bake at  325 for 20 minutes.

Devour!

These cookies are really a nutritional powerhouse as far as cookies are concerned.  Butternut squash is high in beta carotene, vitamin e and potassium and is a great source of fiber and antioxidants   Pair it with oatmeal and your heart is happy.  🙂    The cinnamon in the cookies will help keep your blood sugar from spiking, so go ahead – have a few or 3 or 4.

Happy baking (and eating)

~Summer Joy