Kabocha Oatmeal Scotchies (Gluten Free)
Give the classic oatmeal butterscotch chip cookie an upgrade courtesy of our favorite squash, kabocha! These gluten free cookies are packed with flavor, and are also dairy free if made with plant-based butter.
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.