Although I call these pumpkin cookies, I am actually using kabocha squash, which is a very dry squash. It is perfect for gluten-free, grain-free recipes as it usually requires no additional flour at all! These cookies really hold together well and are appropriate for all the healing diets; GAPS, SCD, Paleo.

This time of year who doesn’t have lots of squash on hand. I know I do! In my grain-free/Paleo family, we don’t do much with potatoes and we don’t use grains at all.

Wait until you try these cookies! I think you will be pleasantly surprised!

Click here for directions for The Easiest Way to Make Winter Squash

Flourless Pumpkin Cinnamon Raisin Cookies

Ingredients

• 1 cup Kabocha squash (cooked)
• 2 large eggs
• 2 Tbsp ghee or butter softened (how to make ghee)
• 2 Tbsp honey (where to buy)
• 1/4 tsp stevia (where to buy)
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp salt (where to buy salt and spices)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• pinch allspice
• 1/4 cup chopped raisins

Equipment

• 2 cookie sheets lined with parchment paper (where to buy cookie sheets)
• Food processor (where to buy a food processor)
• Spatula

Instructions

1. In the food processor process the cooked kabocha squash — it may be dry and crumbly
2. Add the eggs, honey and softened ghee or butter, stevia and vanilla and process
3. Add the baking soda, salt and all the spices and process
4. Add the raisins and mix until they are evenly distributed throughout the batter as best you can see
5. The batter should be thick and spoonable – if it is too watery, add some coconut flour a level tablespoon at a time. It won’t be “flourless” anymore, but it will work as a cookie
6. Drop about a half tablespoon of the batter onto the cookie sheet, using up all the batter
7. You will need two cookie sheets
8. Place a piece of plastic wrap over the cookies and pat down with a spatula for even thickness
9. Use the same plastic wrap for the second cookie sheet
10. Bake at 325 degrees F for 20 – 22  minutes or until slightly browned on top
11. Cool on the cookie sheet
    

Prep Time: 10 minutes
Bake Time:  22 minutes

All the suppliers for the ingredients I use in my recipes may be found here.

Shared at: Slightly Indulgent Tuesday, Hearth & Soul Hop, Gluten Free Wednesday,  Allergy Free Wednesday, Healthy 2Day, Party Wave Wednesday, Thank Your Body Thursday, Tasty Traditions, Gluten Free Friday, Fight Back Friday, Healing With Food Friday, Bizzy Bakes, Hearth & Soul Hop, Gluten Free Wednesday