Cinnamon Butternut Stuffed Cookies


I am declaring the next week Butternut Week on the blog. I know fall makes everyone pumpkin-crazed, but I make my own rules and seeing as I’m in charge of this blog I am replacing pumpkin with my new favorite squash: BUTTERNUT. I am kicking this week off with a butternut stuffed cookie. I’ll admit I was a tiny bit apprehensive about trying these after all the peanut butter and chocolate recipe. I think this was the best out of the group, hands down. Homey and absolutely Falltastic. Give it a shot, I think you’ll be surprised.

Cinnamon Butternut Stuffed Cookies

  • 1 1/4 cup almond flour
  • 1/4 cup raw honey
  • 1/8 cup melted grass-fed butter
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 cup puree butternut squash
  • 2 tsp raw honey

Let’s Make it Happen: Same basic cookie recipe. Dry ingredients (flour, salt, baking soda, cinnamon). In another bowl blend butter honey, and vanilla. Combine the two together. Stir puree squash and honey. Grab some dough, flatten it out. Place a teaspoon of butternut in the middle. Cover with the dough. Bake at 300 on a greased cookie sheet for 12 minutes or so. That’s it, a warm-cozy Fall cookie!


7 thoughts on “Cinnamon Butternut Stuffed Cookies

  1. How do you recommend I puree the squash? I don’t have a food processor. Would a blender work? How long do I pulse for?

    1. I would absolutely try it in a blender. Do it in small patches of cooked butternut cubes. If it’s too thick add a little a little water or coconut milk. Pulse until it is smooth and resembles puree. Good Luck 🙂

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