Butternut Squash Cookie Bars
It’s finally fall, and a new harvest season! Move over fruits, squash season is upon us. I love this time of year because it means I can start using all the yummy veggies like pumpkin, butternut squash, spaghetti squash, and much more. This recipe was inspired by my farmers market haul recently. I picked myself up a beautiful organic butternut squash, and instantly my mind was running with ideas to use it. The one that stuck with me was my sweet tooth idea…cookie bars!
I steamed the butternut squash and used it for this cookie recipe and it gave it such a yummy fall flavor. Such a great way to start off the season. The squash kept the cookie bars soft and created the perfect texture, especially with the almond butter, almond flour, and oat flour. And like every great cookie, I had to drizzle some melted dark chocolate over the top.
This recipe will be a crowd pleaser for the holidays ahead, so definitely make a mental note to remember this cookie bar recipe! Take pictures of your amazing creations and tag me over on instagram @chef_bai.
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Makes 9 square bars:
The Goods:
1/2 cup butternut squash, peeled, cooked, and smashed
1/4 cup aquafaba liquid (juice inside of a garbanzo bean can)
1/4 cup creamy almond butter
1 tbsp melted coconut oil
1 1/4 cup ground almond flour
1 cup gluten free oat flour (Tip: Grind up oats in a dry blender.)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup vegan dark chocolate chips, melted over a double boiler
The Method:
First off, steam or bake the butternut squash for the cookies. Let the cooked squash cool off before using it.
Grab a 16oz mason jar or deep cup and add your aquafaba into it. With a powered whisk/frother, froth the aquafaba for 30-45 seconds until you have a foam. Add the cooked squash and aquafaba foam into a large mixing bowl. Stir and mix.
Quickly preheat oven to 350.
Next add your almond butter, coconut sugar, and melted coconut oil. Thoroughly mix everything together, try not to have any clumps of sugar or nut butter.
Now toss in the almond flour, oat flour, baking soda, salt and cinnamon. Stir until everything is fully mixed.
Line a 9x9 baking tray/pan with parchment paper. Pour batter evenly into the pan with a rubber spatula.
Bake at 350 for 30-35 minutes uncovered. Once done, let it cool for 10 minutes before enjoying.
When the cookie bars are cooling, create a double boiler to melt the chocolate chips. (Double Boiler: A saucepan with a detachable upper compartment heated by boiling water in the lower one.) Once chocolate chips are melted, remove from heat.
Carefully lift the entire cookie out of the pan with the parchment paper. Place on a cutting board, and slice into 9 large bars or whatever size cookie bars you want!
Whatever you choose, place cookie bars onto a large plate. One big enough to hold all cookies with some space in between them. With a spoon, drizzle generous amounts of melted chocolate over the bars. Don’t be shy, use all the melted chocolate.
You’ll want to hide these away from roommates cuz they will disappear quick! Enjoy!
Refrigerate cookie bars. Eat within 4-5 days.
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