Simple Soaked Gluten Free Squash Cookies Recipe

  • Author: Mary Voogt
  • Prep Time: 24 hours
  • Cook Time: 20 mins
  • Total Time: 24 hours 20 mins
  • Yield: 15
  • Category: Dessert


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



  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 (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.
  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.


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