If you've got winter squash around, it's a perfect time to make winter squash cookies. These are REALLY tasty and sure to please even picky kids!

What is a winter squash? These are the hard sided squashes that are picked in the fall. They include butternut squash, carnival squash, acorn squash, and other similar vegetables. Here is an image of a buttercup squash -



Not only are they inexpensive during the fall and winter months, but they are super easy to grow if you have a garden!

If you have a sweet tooth, you can even make these squash cookies into chocolate chip cookies. All you need are a few sugar-free chocolate chips lying around. Doesn't every low carb household have a few of those? :)

INGREDIENTS

3/4 cup Splenda brown sugar
3/4 cup Splenda
1/2 cup butter
1 1/2 cups winter squash
2 eggs
2 1/2 cups hazelnut flour
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger

First, preheat the oven to 375F and cook the squash in your favorite manner. We like the microwave ourselves. Mix together the butter and two sugars. Add in the squash and eggs. Separately, mix together all remaining ingredients, then blend the two bowls together. Mix in sugar-free chocolate chips if you wish.

Drop out 1 Tbsp of cookie batter per cookie onto a greased cookie sheet. Bake for 12 minutes.

My boyfriend loves these cool, but I like them hot out of the oven. They are just SO tasty and good. The recipe is quite low carb and also very good for you!

Now, I'm not saying to eat these every day for breakfast, lunch, and dinner. Splenda brown sugar does have 2g per 1/2 tsp, and the nut flour is 2g per 2 Tbsp. This is much lower than standard flour and sugar, but it is still greater than zero. Still, if you're looking for a dessert, this is the way to go, rather than with regular cookies! No sugar alcohols, nothing odd. Just fresh squash and great flavors.


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