SPICED BUTTERNUT SQUASH BREAKFAST COOKIES
ACTIVE 15 MIN. TOTAL 35 MIN. PLUS COOLING SERVES 8
2½ cups quick-cooking oats1 cup almond flour2 tsp ground cinnamon1 tsp ground ginger½ tsp baking powder½ tsp kosher salt (we used Diamond Crystal kosher salt; for Morton, use about half as much)1 cup canned butternut squash puree (not no-salt)⅓ cup coconut oil, melted2 Tbsp pure maple syrup1 tsp pure vanilla extract6 Medjool dates, pitted and chopped2% Greek yogurt, for serving
1. Heat oven to 350°F. Line baking sheet with parchment paper.
2. In medium bowl, whisk together oats, almond flour, cinnamon, ginger, baking powder, and salt.
3. In large bowl, whisk together butternut squash puree, coconut oil, maple syrup, and vanilla. Add oat mixture and dates and stir to combine (mixture will be thick).
4.…