Kicking off my favorite season with my Grain Free Delicata Squash Tahini Cakey Cookies! I whipped these up in a blender ( I use a Vitamix ) and BOOM, healthy cookies in a flash. Don’t you just love a quick blender recipe??
Tasty, tio: add chocolate chips to the mix! I didn’t have any for this batch, but trust me it’s next level.
NOVEMBER ???????? “The last month of autumn, but the beginning of a new adventure; time to take risks and do the unexpected.” – Unknown
New month, New possibilities… AND these cookies ????
[lt_recipe name=”Grain Free Delicata Tahini Cakey Cookie ” prep_time=”20M” cook_time=”20M” total_time=”40M” difficulty=”Easy” print=”yes” ingredients=”1 medium Delicata Squash;Avocado oil ;1/2 cup tahini of choice;1/4 maple ;2 eggs;1 tsp. Baking powder ;1 cup Almond flour ;2-3 Tbl Coconut flour (depending on consistency of the dough) ;1/2 tsp. Cinnamon;Dash of pink salt ” ]Slice delicata squash in half, remove seeds, and spray with avocado oil and roast on 400, 15-20 & cool.;;Remove skin from 1 of the halves of the roasted delicate and add to a blender. Should measure out to about a cup. ;;Add tahini, maple syrup, cinnamon, pink salt, baking powder, eggs and blend until smooth. Discard to a bowl. ;;With a spoon, fold in the coconut flour to thicken the dough to get desired consistency. ;;Spoon-out golf ball size of the mixture and place on a lined baking sheet with parchment paper. ;;Bake on 350, 15-20 minutes until browned on top. Sprinkle with more cinnamon and pink salt. [/lt_recipe]