Kabocha Squash Cookies for Halloween – a delicious recipe with flour, Maple syrup, Canola oil, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the steamed and softened kabocha squash flesh to a bowl and mash.
2
Add the powdered ingredients and mix well.
3
Add the canola oil and maple syrup and gather the dough into a loose ball.
4
Lay out some cling film on a surface and roll the dough out on top until about 5 mm thick.
5
Chill the dough in the freezer for a little while and then cut out with cookie cutters.
6
Or just cut into pieces, or feel free to use your hands to shape the cookies as well.
7
Bake these cookies at 160C for 20 minutes.
8
Please adjust the baking time according to the type of oven and thickness of the cookies.
9
These are great for alloween.
10
Feel free to make them whenever you like if you have some kabocha squash lying around.
257
kcal
Calories
12
g
Fat
34
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 100 grams Kabocha squash (steamed flesh), 150 grams - Whole wheat flour (or wheat flour and cake flour), 2 tbsp Maple syrup (or agave nectar), 2 tbsp Canola oil, and more.
Yes, Kabocha Squash Cookies for Halloween falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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