Acorn Squash Recipes
Nut Free Cookies

What do you do with those seeds from your acorn squash recipes, have you been throwing them away? I hope not… because I have a delicious new way to use those seeds!

How about using them in your cookie recipes? I wasn’t really sure what to expect but from now on I will always save the seeds from my squash.

Since starting this food allergies diet I have removed peanuts, hazelnuts, sesame seeds, sunflower seeds and just about all nuts from my diet.

I was curious as to how I could use the seeds from the acorn squash as I love to make acorn squash soup and I like to use as much of the squash as possible to prevent waste.

I found out that they are edible so of course my first thought was how can I make this as a cookie? See how below.

Acorn Squash Recipes - Cookie Ingredients:

  • ¼ cup Acorn Squash Seeds (cleaned with guts removed)
  • 1 ½ cup Rice Flour (brown or white)
  • 1/3 cup Tapioca Flour
  • 2 Tsp Baking Powder (I like to use Aluminum Free)
  • 2 Tbl Canola Oil (or safe oil of your choice)
  • 1 Tbl Vanilla
  • ¾ cup water
  • 1 Tbl Brown Sugar
  • ¼ White Sugar
  • Pinch of Salt
  • ¼ Chocolate Chips (I use Enjoy Life mini chips; they are dairy nut and soy free)
  • Preheat oven to 350

Take the cleaned and lightly dried seeds and place onto a piece of foil and lightly spritz with canola oil.

Place into the oven and bake for 10-15 minutes.

You want the seeds to be lightly golden brown, check on seeds at 10 mins to prevent burning.

Once the seeds are done place into blender (I used a magic bullet blender) along with ¼ cup water, 1 tbl brown sugar, 2 tbl canola oil, vanilla and a pinch of salt.

Blend ingredients until smooth and all seeds are broken up. Set aside.

Next in a medium sized bowl mix together Rice Flour, Tapioca Flour and Baking Powder, mix well then add in white sugar.

Pour seed mixture into flour, I like to add remaining 1/2 cup water into blender swish around then pour into bowl to get all of seed mixture.

Mix together, ingredients should form into dough, and mix in optional chocolate chips.

Line baking sheet with parchment paper, using a tablespoon, scoop out cookie dough and place onto baking sheet. I left the cookie dough in the dome shape from the tablespoon, you can also flatten.

Place into the oven and bake for 10-15 minutes.

If you enjoyed this acorn squash recipes and want more cookie recipes, click here to see more cookie and dessert recipes!

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