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A front view of stacked butternut squash barley vegan cookies
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Butternut Squash Barley Vegan Cookies

Butternut Squash Barley Vegan Cookies are packed with the goodness of seasonal fruit and healthy grains. These are perfect to satisfy the sweet cravings at odd hours. They are so nutritious that they serve well as a pre – workout snack.
Course Dessert
Cuisine American
Keyword barley cookies, butternut squash barley cookies, butternut squash cookies
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 75kcal
Author Gunjan

Ingredients

  • 2 cups chopped butternut squash (fresh)
  • 3 tbsp flaxmeal (soaked in 1/2 cup water)
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup barley flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Instructions

  • In a saucepan combine butternut squash and enough water to cover it. Cook until squash is soft and mushy. Turn off the flame and drain butternut squash. Let it cool.
  • Preheat oven at 375 degree Fahrenheit and prepare a cookie sheet with a parchment liner.
  • In a blender, combine cooked and cooled butternut squash, maple syrup and vanilla extract. Blend it smooth and keep it aside.
  • In a large mixing bowl combine barley flour, baking powder and salt. Mix it well with a spoon.
  • Now add the blended butternut squash and soaked flax meal into the dry ingredients. Whip it well with a spatula.
  • With the help of an ice cream/cookie scoop pour about 1 tbsp. of the batter onto the cookie sheet.
  • Bake the cookies in the middle rack of the oven for 35 – 40 minutes or until slightly brown and well-cooked from inside. Take out from the oven and let it cool completely. Enjoy them with a glass of milk.

Notes

  • Baking time for these barley cookies may vary depending on the oven and the liner of the cookie sheet. If your cookies take longer time than 40 minutes then bake it for extra 10 minutes. Make sure the cookies are baked very well from inside or else barley flour may taste raw.
  • These tastes best the same day. Refrigerate the leftovers for 4-5 days. Re-heat in a toaster oven for 4-5 minutes. Cool and enjoy. 

Nutrition

Calories: 75kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 140mg | Fiber: 2g | Sugar: 10g | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg