Looking for a delicious and healthier twist on your favorite cookie? These low-carb Chocolate Chips Butternut Squash Cookies are the perfect treat! They combine the rich flavors of chocolate with the natural sweetness of butternut squash, resulting in a delightful texture that’s both crispy and chewy.
Recipes Instructions:
- Prepare Butternut Squash Puree: Cook your butternut squash until soft, then blend it into a smooth puree.
- Chop Dark Chocolate (85%): Finely chop your chocolate to ensure it distributes evenly throughout the cookies. Alternatively, for an easier process, you can use unsweetened dark chocolate chips.
- Add all ingredients to a large bowl, including the prepared butternut squash and chopped chocolate chips.
- Mix dough with a mixer until well incorporated.
- Form Cookies: Use a spoon or piping bag to form circles, ovals, or any other shape of your choice on a baking sheet lined with parchment paper.
- Bake: Place in an oven preheated to 200°C (400°F) and bake for about 10-15 minutes, or until the edges turn golden brown.
- Allow cookies to cool before serving. This will help them set properly and make them easier to handle.
Enjoy these low-carb Chocolate Chip Butternut Squash Cookies as a delicious afternoon snack, a light dessert after dinner, or even as a quick breakfast treat paired with your favorite low-carb coffee beverage. Store any leftovers in an airtight container at room temperature for up to 3 days.
Ideas for Low Carb Chocolate Chips Butternut Squash Cookies:
- Walnuts or Pecans: Fold in finely chopped walnuts or pecans for added texture and protein.
- Pumpkin Seeds: Roasted pumpkin seeds add a delicious crunchy element.
- Dark Chocolate Drizzle: Melt some dark chocolate chips (85% cocoa) and drizzle over the cookies just before serving.
- Coconut Flavored: Mix in 1/4 cup of shredded unsweetened coconut flakes and bake on parchment paper dusted with coconut flour.
- Original Butternut Squash Cookies