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!
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!
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?Print
Soaked gluten free squash cookies make the perfect grab ‘n’ go breakfast or lunch box treat.
- 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
- 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, soda and 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.
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.
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.