Gluten-Free Soaked Squash Cookies
These soft, naturally sweet cookies are made with soaked gluten-free flour and butternut squash, perfect for a quick breakfast or lunchbox treat.
- Prep24h
- Cook20 min
- Total24h 20m
- DifficultyEasy
- Servings15
These gluten-free squash cookies are a wholesome, grab-and-go option that’s both nourishing and delicious. The flour is soaked overnight to improve digestibility, while the squash adds natural sweetness and moisture.
You can customize them with chocolate chips, dried fruit, or nuts, and they store beautifully at room temperature or in the freezer. A perfect treat for busy mornings or lunchboxes.
Ingredients
Servings
Converted amounts are rounded.
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Method
- In a large bowl, mix the flour, warm water, lemon juice, and olive oil until combined.
- Cover the bowl and let it sit at room temperature for 7 to 24 hours.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Add the squash puree, honey, egg yolks, salt, baking soda, and gelatin to the soaked flour mixture. Beat well until smooth.
- If using, stir in the cinnamon and any optional add-ins (chocolate chips, dried fruit, or nuts).
- Drop rounded tablespoons (about 2 tablespoons each) of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week, or freeze for up to 6 months.
💡 Tips
- For a dairy-free version, ensure your chocolate chips are dairy-free.
- You can substitute the honey with maple syrup if desired.
- The dough will be soft; use a cookie scoop for even portions.
Inspired by a recipe from Kitchen Stewardship