Monday, September 8, 2014

Butternut Squash Cookies

Fall is coming! Fall is coming!! I love everything about Fall.  The smells, the colors, and the food! I know the pumpkin craze always takes over, but what about the squash craze?! 
Butternut Squash Cookies! That's what I'm talkin about!

These couldn't be easier to make.  You will need the following:
MTS Vanilla whey, frozen squash puree, egg substitue, any type of flour, vanilla, cinnamon, baking powder, and sweetener of choice.  
*Of course you can use fresh squash. Just chop it up, steam, and puree*
*Feel free to try other brands of protein, but I cannot guarantee the same results*

 Any type of flour will work for this recipe.  I really like using oat flour.  Don't waste your money buying it from the store though! 
Just take some regular oats and grind them in a blender or food processor.  Ta-Da! Oat flour.

If you are using the frozen squash, we gotta defrost it somehow.  You can microwave it, cook it, or just sit in in a tupperware overnight.  
I like to cook it on the stove because it seems to get rid of some of the extra water and moisture.  

You could even use baby food for this recipe! 
That is basically what we have here...

Stir in the rest of your ingredients.  
Feel free to add other spices such as nutmeg, ginger, or cloves.  You could also add some dark chocolate or white chocolate chips! Maybe some raisins or nuts? Get creative! I bet cinnamon protein powder would be super tasty too.

The batter will be pretty wet so we are just going to do drop cookies on the baking mat.  
If you don't have a silicon baking mat, parchment paper will work.  If you must use non stick spray be sure to coat that pan very well!

Into the oven which is preheated at 350 for about 15 minutes. 
Ahh...the house smells like Fall wonderfulness! 

Wanna know the best part about these cookies?! Not only are they super tasty, but they are also super healthy! Yup, all 12 cookies for only 245 calories.  
You also get 3g Fat, 29g Carb, and 24g Protein.  

They are super soft from the squash.  The cinnamon and vanilla go great with the flavor of the butternut squash.  
These would be fantastic with a little fat free cream cheese or peanut butter in between two cookies! 

Honestly, they don't even need anything extra though.  They are perfection! 
Are you thinking what I'm thinking?! Cookies for breakfast again! Go ahead and make a double batch because these guys freeze great! I have two bags in my freezer right now waiting to be devoured this week.

 If you have never tried baking with protein powder, what are you waiting for?! It is such a great way to get some more protein in your diet.  It can be a good sub for flour in a lot of recipes too!
I absolutely love baking with MTS Whey.  You can order MTS here and use code KH30 to save 30% Give it a try! I am sure you will not be dissapointed!

Butternut Squash Cookies

  • 1 cup butternut squash puree (240g)
  • 1 scoop MTS vanilla whey (30g)
  • 1/4 cup oats (ground to flour) (20g)
  • 1 T egg substitute (15g)
  • 1 t cinnamon
  • 1/2 t baking powder
  • 1/2 t vanilla
  • sweetener to taste
  1. Cook/thaw frozen squash. If using fresh squash, chop it up, steam, and puree.
  2. Mix together all ingredients
  3. Drop batter onto baking mat or parchment paper.
  4. Bake at 350 for 15 minutes.
Makes 12 cookies
245 calories for entire batch
3g Fat
29g Carb
24g Protein

*What is your favorite thing about Fall?


  1. I made these today - AWESOME! Keep 'em coming Kim!!! THANK YOU!!!!

    Debbie Seyler