Butternut squash cookies with coconut butter (gluten free, vegan)

Fantastic cookies! Dried outside and soft inside




  • 30g freshly ground gold linseeds (flaxseeds) + 90g hot water
  • 300g butternut squash (raw)
  • 200g full fat coconut milk (I used enerBIO)
  • 80g (2 tbsp) shredded coconut butter
  • 50g extra virgin coconut oil
  • 100g coconut flour
  • 3 tsp ceylon cinnamon
  • 125g coconut sugar
  • 160g plant milk (I used soy-rice )
  • 10g gluten free baking powder
  • 50g tapioca starch
  • 25g carob or cocoa powder
  • 1 tbsp natural orange extract
  • zest of one orange and juice of a half



  1. Prepare a cookie sheet lining it with baking paper.
  2. Grind linseeds and pour with hot water. Set aside and wait until jelly forms.
  3. Wash and rinse oranges, then pour with boiling water. Great zest finely and squeeze the juice.
  4. Make a butter of shredded coconut. Place 250g in a blender and mix until buttered. Details how to adjust the speed here.


  1. Place all ingredients excluding coconut flour in a blender and blend until smooth. Then add flour and mix.
  2. Moisten your palms with water and start shaping small balls with hands and flatten them into a cookie.
  3. Arrange them close each other on a sheet.
  4. Bake in 170°C with circular and double-heater mode until top of cookies is dried. It took me about 45 minutes. Let it cool and serve.

Enjoy your meal!


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