McDougalls
Chocolate Oat and Butternut Squash Cookies
Serves 30
Vegetarian
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Ingredients
225g whole wheat flour
100g McDougalls Cocoa Powder
100g oats
1 tsp baking powder
250g butternut squash, pureed
100g margarine (*check for allergens)
100g granulated sugar
1 egg
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten
Eggs
Suitable for:
Vegetarian
Method
Step one
Pre heat the oven to 180°C, 350°F, gas mark 4.
Step two
Mix together the whole wheat flour, McDougalls Cocoa Powder, oats, and baking powder in a bowl.
Step three
Using a mixer at medium speed, beat the pureed butternut squash, margarine, sugar, and egg until well combined. Then gradually beat in the flour mixture from the bowl.
Step four
Shape into a log and slice into 30 disks, spaced apart on baking sheet.
Step five
Bake for 20 to 25 minutes or until the cookies are dark brown on the bottom. Cool on a wire rack.
Tips
To puree the squash. Cut the squash in half remove the seeds and roast for 1 hour. Peel then puree the flesh. Not got time you can just peel and grate it.