My bod is in full Fall mode craving all things orange, cinnamon and spice.  I could devour a loaf of pumpkin bread in one sitting which is why I needed a healthy Fall snack.  These cookies use roasted squash but you could easily use canned pumpkin if you don’t feel like roasting a whole squash.  However, the leftover squash mixed with a little butter/salt/pep is really glorious.

These are 24 hour cookies because they are appropriate for every meal of the day and as a snack in between.  They are loaded with oats, flax seed, healthy fats, natural sweetener and Fall spices.  If you use vegan chocolate chips these are vegan and gluten-free— Fall food binging you can feel good about.

You’ll need:

Flax “egg”

• 1 tablespoon ground flax seed
• 3 tablespoons warm water

Dry ingredients

• 1 cup rolled oats
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• Pinch of  freshly ground nutmeg
• Pinch salt (I use Himalayan)

Wet ingredients

• 1 small butternut squash
• 0.25 cup coconut oil, melted
• 0.25 cup maple syrup
• 1 teaspoon vanilla extract

Fold-in

• 0.5 cup vegan chocolate chips (or a mix of chocolate chips, dried fruit and nuts)

To Make:

1. Preheat oven to 400 degrees F.  Slice squash in half and remove seeds.  Rub lightly with olive oil and place flesh side up on a baking sheet.  Bake 50-60 minutes until tender.  Scoop out one cup worth of squash and set aside.  (Mix the leftover squash with a little butter/salt/pep for a great side dish).  If you really don’t want to deal with the squash you can use 1 cup of canned pumpkin.
2. Change oven temperature to 350 degrees F.  Line baking sheets with parchment paper.
3. In a small bowl stir together flax and water and set aside for ten minutes before using.
4. In a large bowl, whisk all the dry ingredients.
5. In a small bowl whisk all the wet ingredients.  Add flax mixture to wet ingredients and stir.
6. Add wet mixture to bowl with dry ingredients and stir.  Fold in chocolate chips.
7. Scoop cookie dough (I used about a tablespoon) onto baking sheet.  Wet hand and smoosh cookies slightly.  Bake for 18 minutes.  Let cool completely on a wire rack before eating.  Keeps well in an air tight container.

Inspired by thecolorfulkitchen