Here is a delicious snack or holiday treat. (Just a disclaimer I don't mean put chocolate and yogurt on the same pretzel)
These cookies are very soft and have a unique flavor so if you're into more traditional cookies, maybe skip this recipe. But if you love trying new flavors then go for it! I thought these were delicious, and so did most of my family. Also these cookies are Vegan, Egg-free, Low-fat, and Dairy-free.
1 box of sugar cookie mix
3/4 cup of butternut squash (You can't taste it, it's just there to replace butter.)
1/4 cup of Almond nog (or soy nog, whichever you like)
Pecans (just throw some in until it looks right)
1 tbsp flax seeds (ground up)
3 tbsp water
Mix together the flaxseed, and water in your bowl. Let it sit for 3 minutes. You can use this time to mash/blend your squash with the eggnog (I did this in a 1 cup measuring cup and then put it in the bowl with the flaxseed and used my emersion blender on it). Now mix the flax seed with the squash mixture.
Add the cookie dough mix to the wet ingredients.
Fold in some pecans.
Drop some dough 2 inches apart on a cookie sheet lined with parchment paper.
Bake at 350 until lightly browned.
You can use pumpkin or sweet potato instead of butternut squash but add extra flour to thicken.
You can use a gluten free cookie mix if you want.
If you're not vegan you can use regular eggnog and a regular egg instead of the flaxseed.
I told you guys I would put this recipe up last Monday and I usually say that that the day I'm going to put it up and my friend asked me to put it up so here it is! Press read more to see the recipe! Just so you know I know it sounds weird that I use vegan cream cheese instead of ricotta cheese but it doesn't have the same taste as actual cream cheese the texture is just really good with the moisture of the zucchini and the spinach for this recipe. The fresh basil and salt I add to the cream cheese is IMPORTANT for the flavor.