Gram'S Squash Cookies
Sweet squash cookies with chocolate chips and warm cinnamon, perfect for cozy afternoons or holiday treats, appealing to all ages with their moist texture and rich flavor.
Ingredients
Instructions
- Beat the squash, egg, Mazola, sugar, and vanilla together until well combined.
- In a separate bowl, dissolve the soda in the milk.
- Add the soda mixture, baking powder, cinnamon, salt, flour, and chocolate chips to the wet ingredients, mixing until just combined.
- Drop spoonfuls of the batter onto a greased baking sheet.
- Bake in a 350°F (175°C) oven for 10 to 12 minutes until golden.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg along with the cinnamon. If you don't have Mazola, any vegetable oil can be substituted, though the texture may vary slightly. To make these cookies a bit healthier, you can reduce the sugar by a third or use a sugar alternative. For a unique twist, try adding nuts or dried fruits to the batter.
Serving Suggestions
These squash cookies are delightful on their own but can be served with a scoop of vanilla ice cream for an indulgent dessert, making them a great choice alongside something like Apple Tapioca Ala Mode. Pair them with a warm cup of tea or coffee for a cozy afternoon treat, or serve them at a potluck as a unique dessert option.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer, then transfer them to a zip-top bag. To reheat, simply microwave for a few seconds or warm them in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gram'S Squash Cookies contains roughly 199 calories, with 4g protein, 23g carbohydrates, and 9g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can substitute other varieties of squash like zucchini or pumpkin. The texture may differ slightly, but they will still yield delicious cookies. Just ensure the squash is well-drained to avoid excess moisture.
How can I make these cookies gluten-free?
To make gluten-free squash cookies, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients, particularly baking powder and chocolate chips, are gluten-free as well to ensure a safe treat.
What can I do if my batter is too dry?
If your batter seems too dry, try adding a little more milk, one tablespoon at a time, until the desired consistency is reached. The moisture from the squash should help, but adjustments can be necessary depending on the squash used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).