These Kabocha Squash Muffin Top Cookies are tasty, high in potassium, and are low in fat. Only TWO Tablespoons of butter in about 28 cookies. The batter is made with bread flour and old fashioned oats. Once your squash is cooked this recipe is easy and fast to whip up. PLEASE roast your Kabocha Squash. Someone emailed me that they boiled their squash and a different recipe didn’t come out. NEVER BOIL YOUR SQUASH FOR ANY RECIPE PLEASE! I made these Kabocha Squash Muffin Top Cookies with leftover Kabocha Squash that I thawed from my freezer. This is a very easy one bowl recipe that you mix up with a “Fork!” I note that I don’t know if this recipe will work with other squash because I know that might be your next question. I’d say that two cookies might be a serving. It’s hard to tell because these cookies are seasoned just so and seem so light. You almost want to eat them like potato chips. They have a somewhat crusty exterior and a really light cake like interior. Lighter than the average cake and certainly lighter than a muffin. My husband usually hates sweets but he said these were very good and kept eating them. I have to also note that they are best the day you bake them because after you put them away in a ziplock bag or a tin the next day they lose that pleasing crust texture and turn all cake-ee.
Ingredients for about 14 two cookie servings
1 cup kabocha squash – roasted and mashed
2 oz unsalted butter – melted
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 cup bread flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup old fashioned whole grain oatmeal – not the instant – also uncooked
1/2 teaspoon cinnamon
1/8 teaspoon course sea salt
Directions
Set oven to 350 degrees F.
Line sheet pans with preferably quilon coated liners (or parchment paper).
Get a large bowl and add the kabocha squash, butter and sugars and mix up with a fork. Next add egg and mix well. Dump in remaining ingredients flour, baking powder, baking soda, oatmeal, cinnamon and salt. Mix till combined.
Use a small scooper and scoop out about 28 muffin top cookies and leave some spacing around the cookies.
The cookies need to stay in the oven till done.
Ovens do differ and the size of your Muffin Top Cookies also may differ.
Timing is impossible to call
In my oven these 28 cookies took 11 minutes.
Not too sweet and they have a pleasant flavor and seem heathy. I think some people might even enjoy them for breakfast.
