Macrobiotic Kabocha Squash Cookies for Halloween

Macrobiotic Kabocha Squash Cookies for Halloween

These are slightly soft cookies with kabocha squash blended into the dough.

Ingredients: 1 baking tray

Kabocha squash (steamed flesh)
100 g
Whole wheat flour (or wheat flour and cake flour)
150 g -
Maple syrup (or agave nectar)
2 tablespoons
Canola oil
2 tablespoons
Finely grated coconut (if you have it) or almond flour
30 g


1. Add the steamed and softened kabocha squash flesh to a bowl and mash. Add the powdered ingredients and mix well.
2. Add the canola oil and maple syrup and gather the dough into a loose ball.
3. Lay out some cling film on a surface and roll the dough out on top until about 5 mm thick.
4. Chill the dough in the freezer for a little while and then cut out with cookie cutters. Or just cut into pieces, or feel free to use your hands to shape the cookies as well.
5. Bake these cookies at 160℃ for 20 minutes. Please adjust the baking time according to the type of oven and thickness of the cookies.
6. These are great for alloween. Feel free to make them whenever you like if you have some kabocha squash lying around.

Story Behind this Recipe

I made these for Halloween this year.