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!
GLUTEN-FREE CAN BE CONFUSING BUT IT DOESN’T HAVE TO BE HARD!
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.
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?
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Simple Soaked Gluten Free Squash Cookies Recipe
- Prep Time: 24 hours
- Cook Time: 20 mins
- Total Time: 24 hours 20 mins
- Yield: 15 1x
- Category: Dessert
Description
Soaked gluten free squash cookies make the perfect grab ‘n’ go breakfast or lunch box treat.
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
- In a large bowl combine the flour, water, lemon juice and oil.
- Cover and let sit for 7-24 hours.
- Heat oven to 350*F.
- Line a large baking sheet with parchment paper.
- Add the squash, honey, egg yolks, salt (Use the code kitchenstewardship for 15% off of your first purchase), soda and gelatin (use the coupon KS10 for 10% off!) to the soaked flour and beat well.
- Stir in fruit, chocolate and/or nuts if desired.
- Scoop 2 Tbsp. mounds onto prepared baking sheet.
- Bake for 20 minutes.
- Cool before serving.
- 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.
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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!).
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.
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.
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
- How to Cook Squash in the Instant Pot
While doubling the recipe, I accidently put in double the water. So I made mini muffins and they are delicious. I also added vanilla, dried cranberries and walnuts.
That’s great, good thinking to make it into muffins! Thanks for sharing your changes!
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!
Yes, that would be delicious Kimber! A wonderful treat for the kids at Thanksgiving. Great idea.
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!
So glad to hear it, Jane! I’m glad you are enjoying them.
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.
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 -/;)
★★★★★
As long as everything is moist it’s fine, Jane. This soaked flour is not super wet.
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.
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I’m so glad to hear they turned out! That made my day. Your substitutions sound delicious!
If I sub sweet potatoes for the squash, should I first cook the potato?
Yes – cook, mash and measure 🙂
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.
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.
Can I use coconut flour instead of the flours recommended?
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/
Thanks for chiming in Helen. No, coconut flour can’t be swapped one for one. You could add it to a mix of flours.
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?
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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
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!
I’m so glad they turned out for you, Kathy! We have coconut allergies, else I would totally use coconut oil!
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.
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.
Can you make this without the gelatin?
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.