Squash-Oatmeal Spice Cookies

Recipe Ingredients

2/3 cup	41g / 1.4oz	Whole-wheat flour
2 1/2 teaspoons	12ml	Baking soda
2 teaspoons	10ml	Cinnamon
1 teaspoon	5ml	Ground ginger
1/4 teaspoon	1.3ml	Nutmeg
1 cup	237ml	Prebaked or steamed winter squash - mashed
		= (such as butternut, acorn, delicata)
1/3 cup	109g / 3.8oz	Maple syrup
2 tablespoons	30ml	Safflower oil
1 tablespoon	15ml	Orange zest
1/2 teaspoon	2.5ml	Vanilla
1/2 teaspoon	2.5ml	Almond extract
2 1/2 cups	156g / 5.5oz	Rolled oats
1/4 cup	15g / 0.5oz	Currants
1/4 cup	40g / 1.4oz	Golden raisins

Recipe Instructions

In a small bowl, stir together the flour, baking soda, cinnamon, ginger, and nutmeg, and set aside.

In a large bowl, place the mashed squash, maple syrup, oil, zest, vanilla, and almond extract, and stir until well combined. Add the dry ingredients and fold lightly to blend. Add the remaining ingredients and fold gently to combine.

Drop the cookie dough by rounded teaspoonfuls onto two non-stick cookie sheets, and using a fork, flatten each cookie forming a criss-cross pattern on top.

Bake at 425 degrees for 10 minutes or until golden brown and set. Allow the cookies to cool for a few minutes on the cookie sheets before transferring them to a rack to cool completely.

Repeat procedure with remaining cookie dough. When cookies are completely cooled, transfer them to an airtight container for storage.

This recipe yields 4 dozen.

Source:
The Vegan Chef at http://www.veganchef.com

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