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Baby Step Your Way to Better Health!

My best techniques, tips & tricks for the Instant Pot!

Simple Soaked Gluten Free Squash Cookies Recipe

September 16, 2015 (UPDATED: August 21, 2019) by Mary Voogt (Contributing Writer) 24 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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Gluten Free Simple Soaked Squash Cookie Recipe

This post is from contributing writer Mary Voogt of Homemade Dutch Apple Pie.

All summer long you are in control of what your kids eat and when they eat.

There is an abundance of fresh fruit to serve IF they need a little snack (not when snack time is a mandatory part of their day). Breakfasts don’t have to be made AND consumed in ten minutes in order to catch the bus. Lunches can be cooked and served warm.

Then school starts.

Mornings are chaotic getting everyone dressed and fed and out the door.

Lunches have to be simplified and packed.

It is a challenge to maintain the nutrient dense status of your kids’ food. Not to mention they are bombarded with special treats for everything from birthdays to good behavior as soon as they step foot in the door.

So as the new school year gets under way why not combine the need for nourishment with the desire for something sweet? Did I mention it is also easy?

These super simple gluten free squash cookies are portable and work for breakfast or lunch. Vegetables in your breakfast and dessert? Yes, please!

Katie here – gluten-free can be confusing but it doesn’t have to be hard! I’m thrilled to share a FREE gluten-free cheat sheet mini eBook to help get you started!
This is perfect if you’ve just been told you need a GF diet, if you have a friend or family member eating GF and you’d like to cook for them, or if you’re just curious what it’s all about!

Free gluten-free guide for rookies

YES! I WANT THE FREE GF CHEAT SHEET!

Start with a soak.

Gluten free flours made with whole grains or seeds need to be soaked or sprouted for better digestion and nutrient absorption. So this recipe starts with a soak.

While that may sound like more work it actually breaks up the process into a couple small steps and makes baking easier!

The other great thing about these gluten free squash cookies is that they are made using only one type of flour unlike typical gluten free baking that requires a mix of flours.

Gluten Free Simple Soaked Squash Cookie Recipe

Let the kids help.

You should always be looking for ways to get your kids in the kitchen. Baking cookies is a great way to do that.

This is even a good project for younger children. You already have the flour measured and soaked. They just have to help add a few ingredients and mix.

Of course you can always add the extra responsibility of tasting the cookie dough before baking. My kids love that job!

And how proud would a younger sibling be to help make cookies for big brother or sister and offer them when they get off the bus? Or even to help pack it in their lunch as a special surprise?

Print

Simple Soaked Gluten Free Squash Cookies Recipe

★★★★★ 4.7 from 3 reviews
  • Author: Mary Voogt
  • Prep Time: 24 hours
  • Cook Time: 20 mins
  • Total Time: 24 hours 20 mins
  • Yield: 15 1x
  • Category: Dessert
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Description

Soaked gluten free squash cookies make the perfect grab ‘n’ go breakfast or lunch box treat.


Scale

Ingredients

  • 1 c. sorghum or brown rice flour
  • 1/4 c. warm water
  • 4 Tbsp. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
  • 1 Tbsp. lemon juice
  • 1/2 c. pureed butternut squash (or pumpkin, carrot or sweet potato)
  • 1/4 c. honey
  • 2 egg yolks
  • 1/4 tsp. unrefined sea salt
  • 1/2 tsp. baking soda
  • 1 tsp. grass-fed gelatin
  • optional: 1/2 tsp. cinnamon
  • optional: 1/4 – 1/2 c. mini chocolate chips, dried fruit and/or nuts

Instructions

  1. In a large bowl combine the flour, water, lemon juice and oil.
  2. Cover and let sit for 7-24 hours.
  3. Heat oven to 350*F.
  4. Line a large baking sheet with parchment paper.
  5. Add the squash, honey, egg yolks, salt, soda and gelatin (use the coupon KS10 for 10% off!) to the soaked flour and beat well.
  6. Stir in fruit, chocolate and/or nuts if desired.
  7. Scoop 2 Tbsp. mounds onto prepared baking sheet.
  8. Bake for 20 minutes.
  9. Cool before serving.
  10. Store in a sealed container at room temperature for up to a week or in the freezer for up to 6 months.

Notes

This recipe can be doubled or tripled.
This cookie freezes well and thaws very quickly.

Did you make this recipe?

Tag @kidscookrealfood on Instagram

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Breakfast, lunch or dessert.

Gluten free squash cookies are very versatile and low in sweetener. The base cookie starts with healthy ingredients like squash, egg yolks and gelatin.

Add some crispy nuts, seeds or dried fruit to make a power packed breakfast cookie or a fun lunch addition to go with a thermos of soup.

Change it up by adding a few mini chocolate chips to create a special lunch treat (that is still healthy!).

Gluten Free Simple Soaked Squash Cookie Recipe

Don’t forget the little ones.

Squash cookies aren’t just for school kids. They work for toddlers too.

This is a cake-style cookie, so it is soft and very easy to chew. If you want it a bit crispier you can add extra oil. But the soft texture is great for younger kids.

Squash cookies are free of many allergens and only contain egg yolks. This allows you to avoid whites (a more common allergen) and add nutrition.

Gluten Free Simple Soaked Squash Cookie Recipe

Change it up.

Butternut squash adds to the sweetness of the cookie without actually adding sugar. But if you don’t have squash you can use sweet potato, carrot or pumpkin.

Spruce up the cookies by using pumpkin and a bit of cinnamon, nutmeg and cloves. You’ll have the perfect fall snack that kids will love.

Make a batch (or two!) of gluten free squash cookies. Store half in the freezer for easy snacks later and enjoy the rest now.

Are you looking for a versatile, healthy treat? Share your favorite recipe in the comments!

More Pumpkin Pleasers

  • Gluten-Free Easy Healthy Pumpkin Cookies
  • Best Allergen-Free Pumpkin Muffins
  • One-Bowl Pumpkin Muffins
  • Autumn-Spiced Pumpkin Pancakes
  • Healthy Pumpkin Pie
  • Pumpkin Pie Baked Oatmeal
  • Soaked Crispy Pumpkin Seeds
  • 20 Ways to Use up that Can of Pumpkin
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Filed Under: Kids in the Kitchen, Real Food Recipes, Special Diets Tagged With: contributing writer, dairy-free, desserts, fall, gelatin, gluten free, grain free, kid-friendly, pumpkin, snacks, soaked grains, traditional foods

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About Mary Voogt (Contributing Writer)

Mary is a Christian, a wife, and a homeschooling mother of four young children. She has a passion for real food and can help you navigate the world of feeding challenges. In her world, there are no picky eaters! Mary often shares real food Instant Pot recipes, gluten-free and dairy-free recipes, and about how she has helped her own children as well as others overcome their feeding challenges and heal from food allergies.

She blogs about her passion for homemade food, her knowledge about allergies and her life with young children with feeding challenges at Just Take A Bite. Mary strives to give hope to moms that feeding kids well can be done. Learn how with her Eating Style Guide.

Read Mary's bio.

24 Bites of Conversation So Far

  1. Kimber says

    November 19, 2016 at 7:32 am

    If I added chocolate chips and cranberries would these be something you would set out at Thanksgiving? There will be a lot of typical desserts and I want to whip up a healthy option to offer to my children to pick instead, so I want it to be enticing enough to compete. Are these dessert-like enough, or more like a sweet snack in your opinion? Thanks!

    Reply
    • Mary Voogt (Contributing Writer) says

      November 20, 2016 at 1:45 pm

      Yes, that would be delicious Kimber! A wonderful treat for the kids at Thanksgiving. Great idea.

      Reply
  2. Jane says

    February 12, 2016 at 11:04 am

    Just wanted to check back in and let you know that my batch came out very nice. The biscuits taste good and hold up very well. Also the soaking does the trick for me. Sorghum (or jowar as I purchase) was giving me digestive issues, BUT this recipe does not. Your soaking recipe is great. Thanks!

    Reply
    • Mary Voogt (Contributing Writer) says

      February 12, 2016 at 9:03 pm

      So glad to hear it, Jane! I’m glad you are enjoying them.

      Reply
  3. Jane says

    February 9, 2016 at 8:41 pm

    I just mixed the sorghum, olive oil, water and lemon juice. It looks pretty dry. Is that what it should look like?? I kind of pictured in my head that “soaking” would seem more wet.

    Reply
    • Laura says

      February 10, 2016 at 3:35 am

      Normally soaking flours, grains are not very wet, they are bit heavy,or (dry) when you add the other ingredients, it should turn out fine -/;)

      ★★★★★

      Reply
    • Mary Voogt (Contributing Writer) says

      February 10, 2016 at 5:23 am

      As long as everything is moist it’s fine, Jane. This soaked flour is not super wet.

      Reply
  4. I says

    November 13, 2015 at 3:40 pm

    This was actually really good. My experience so far with “real food” baking has been less than encouraging, so I wasn’t expecting much. I was pleasantly surprised. Lord willing, I will be making these again. Thanks.

    P.S. I used sweet potatoes, vanilla, and cranberries to replace squash, cinnamon, and choc chips.

    ★★★★

    Reply
    • Mary Voogt (Contributing Writer) says

      November 13, 2015 at 9:30 pm

      I’m so glad to hear they turned out! That made my day. Your substitutions sound delicious!

      Reply
  5. I says

    November 12, 2015 at 2:51 pm

    If I sub sweet potatoes for the squash, should I first cook the potato?

    Reply
    • Helen Thomas (KS Site Editor) says

      November 12, 2015 at 9:45 pm

      Yes – cook, mash and measure 🙂

      Reply
  6. Michelle says

    November 4, 2015 at 9:51 am

    Thanks ladies,
    It’s hard to find recipes that are totally grain and sugar free. I use honey and maple syrup for my sweeteners and almond, coconut flours. So if you have any suggest I’d really appreciate them.

    Reply
    • Helen Thomas (KS Site Editor) says

      November 4, 2015 at 9:57 am

      You might try looking up AIP diet recipes (autoimmune protocol diet) – that’s grain-free and also severely limited on even honey and maple syrup.

      Reply
  7. Michelle says

    November 3, 2015 at 1:22 pm

    Can I use coconut flour instead of the flours recommended?

    Reply
    • Helen Thomas (KS Site Editor) says

      November 3, 2015 at 11:12 pm

      Hi Michelle,

      Coconut flour soaks up a LOT of liquid, so unfortunately you can’t sub it 1:1 for other flours. If you’re up for experimentation you can give it a shot and you might find some helpful tips in this post: http://www.kitchenstewardship.com/2013/10/01/how-to-bake-grain-free-with-coconut-flour/

      Reply
    • Mary says

      November 4, 2015 at 5:13 am

      Thanks for chiming in Helen. No, coconut flour can’t be swapped one for one. You could add it to a mix of flours.

      Reply
  8. Kathy says

    October 9, 2015 at 10:16 pm

    I made these last week and they were a hit!! But I’ve been wondering… I’ve read that you shouldn’t heat olive oil – has anyone made these with a different oil?

    ★★★★★

    Reply
    • Katie Kimball @ Kitchen Stewardship says

      October 10, 2015 at 12:13 am

      Kathy,
      The internal temp of the cookies (anything baked) doesn’t reach the smoke point of olive oil. So you shouldn’t saute over really high heat or deep fry in olive oil, but baking with it is no problem. 🙂 Katie

      Reply
      • Kathy says

        October 12, 2015 at 11:17 am

        Thanks for the reply! I did end up making them a second time with coconut oil. Great results either way. I had a lot of taste-testers for the second batch and had to smack some hands away from eating ALL of them right then! PS, they’re delicious with some Enjoy Life mini chocolate chips and some pumpkin pie spice sprinkled in!

        Reply
        • Mary Voogt (Contributing Writer) says

          October 16, 2015 at 8:45 pm

          I’m so glad they turned out for you, Kathy! We have coconut allergies, else I would totally use coconut oil!

          Reply
  9. carrie says

    October 1, 2015 at 2:06 pm

    If you already have sprouted flour, how do you adjust the recipe. I assume you would not need the lemon juice unless you are still using it to add flavor.

    Reply
    • Mary Voogt (Contributing Writer) says

      October 4, 2015 at 6:24 am

      No, there is no real need to soak the flour if it is sprouted, Carrie. Though it doesn’t hurt either! It can still help cut down on any remaining phytic acid. That being said, you can just follow the recipe without the lemon juice and without waiting for any soaking. Just add the ingredients together, mix and bake.

      Reply
  10. Ibukun says

    September 24, 2015 at 11:01 am

    Can you make this without the gelatin?

    Reply
    • Mary Voogt (Contributing Writer) says

      October 1, 2015 at 5:21 am

      You can make them without the gelatin, Ibukun. But it does help with binding. If they don’t seem to be holding together well you can replace it with ground flax seed or replace one of the egg yolks with a whole egg.

      Reply

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