Squash-Chocolate Chip Cookies

I did a blog post years back with this recipe using pumpkin, but butternut squash makes a just as lovely cookie so I suggest trying either. Or both! Jump to the blog post here (there are some other pumpkin ideas mentioned), or just read on for the recipe....

• 1/2 c butter, melted
• 3/4 c maple sugar
• 1 tsp vanilla
• 6 T squash puree

Mix these together first, then set aside. Next, combine

• 1.5 c whole wheat flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 tsp ginger

Add the dry mixture to the melted butter mixture in 2-3 stages, then stir in

• 1/2 bag of chocolate chips, at the request of James this time we did a mixture of white chocolate chips and milk chocolate chips, but I actually prefer it with all dark or semi-sweet chips
• 1/2 c chopped toasted walnuts if you like nuts in your cookies

Chill the dough for half an hour and preheat the oven at 350. Drop rounded teaspoonfuls onto a baking sheet and bake for 8-10 then start checking for doneness. Oh, and if you like a crisper, flatter cookie, omit some of the flour. And enjoy! 

(My cookie recipe is a variation of this recipe)