I know, I know, I know! More kabocha squash! Honestly, we had planned to sit on this one for a bit while we developed some other recipes, but the rest of the world had other plans. Like many places, Illinois is currently under a stay-at-home order in response to the CoVid-19 crisis that sweeping the globe. Everyone in the Gastricurious family is fortunate enough to be healthy and in a good position to weather this storm, but social distancing makes it rather difficult for Chele and I to get together for our usual kitchen adventures. So while we adapt to working together on this site while being apart, we’ve decided to take the wraps off this recipe now in order to keep things moving. And since so many people are stuck at home right now, what better time is there to urge them into the kitchen to bake some cookies?
So what we have here is another fine example of Chele following her tastebuds and combining a couple of her favorite flavors. If you’ve been playing along at home, you should know all about kabocha squash by now. The “Japanese pumpkin” has become a staple in Chele’s house in the past couple of years, and it is currently our most frequently featured ingredient on this site. Butterscotch, however, is making its Gastricurious debut. While I doubt I need to explain much about what it is, I can tell you that it has been one of Chele’s favorite sweets since long before I ever knew her. She’d been kicking around ideas on combining the two for awhile before deciding she wanted to forge ahead with adding kabocha to a classic oatmeal butterscotch chip cookie.
As Chele is living with celiac disease, these cookies are completely gluten free. But don’t tell any… actually, go ahead and tell whoever you like. They are going to gobble these up no matter what! We use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour for this recipe, as it has the best flavor and texture for baked goods of any gluten free option we have found. We haven’t tested this with any other flours, so we can’t promise that you will have good results if you choose to swap it out for something else.
So what are you waiting for? Get in the kitchen and start baking! We know you’ve got the time to spare right now. Netflix will still be there when you are done 😛
Until next time, stay safe and stay healthy!
Kabocha Oatmeal Scotchies (Gluten Free)
Ingredients
- 6 Tbsp butter (plant or dairy) melted
- 3/4 cup light brown sugar
- 3/4 cup kabocha squash cooked and mashed
- 1/2 tsp vanilla
- 1 egg
- 2 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- 3 cups rolled oats
- 1 tsp baking soda
- 1 cup butterscotch chips
Instructions
- Cook kabocha squash (we usually steam it, but feel free to use your preferred method). Once cooled, mash and set aside.
- Preheat oven to 350ºF. Line baking sheet with parchment paper.
- In a mixing bowl, combine butter and sugar.
- Mix in squash, vanilla and egg until combined.
- Add flour, oats, and baking soda. Mix until combined.
- Fold in butterscotch chips.
- Drop tablespoonfuls of dough onto the prepared baking sheet and bake for 30 minutes, or until golden.
