butternut squash chocolate chip cookies gluten free
- Number of Servings: 12
Ingredients
Butter, salted, 0.5 cup Granulated Sugar, .75 cup Brown Sugar, .75 cup, packed Egg, fresh, whole, raw, 2 large Butternut Squash, 1.25 cup Oats, Quaker, 2.75 cup Walnuts, 1 cup, chopped Chocolate chips, Hershey's milk chocolate, 250 grams
1 - Preheat oven to 375 F
2- In a large bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the oats, baking soda, baking powder and spices; add to mixture, stirring until blended. Stir in walnuts and chocolate chips. Spoon into baking sheet 2 inches apart.
3- Bake for 10 to 12 minutes until edges are golden.
Serving Size: makes 25 cookies
2- In a large bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the oats, baking soda, baking powder and spices; add to mixture, stirring until blended. Stir in walnuts and chocolate chips. Spoon into baking sheet 2 inches apart.
3- Bake for 10 to 12 minutes until edges are golden.
Serving Size: makes 25 cookies
Nutritional Info Amount Per Serving
- Calories: 323.3
- Total Fat: 16.8 g
- Cholesterol: 50.6 mg
- Sodium: 363.1 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 2.9 g
- Protein: 5.1 g