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Healthier Chocolate Chip Cookies with Butternut Squash

Servings 25 cookies
Author Natalie


For the cookies dough:

  • 50 grams melted butter
  • 55 grams dark brown sugar
  • 50 grams sugar or cane sugar
  • 115 grams chilled butternut squash puree peel the squash, cook to soften and grind to smooth puree
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 170 grams whole wheat flour
  • 1/2 tsp. baking soda
  • Pinch of salt
  • 150 grams of chocolate chips + more chocolate chips to decorate the top


  1. In the bowl put melted butter, brown sugar, white sugar, mashed squash, egg and vanilla and mix well until combined.
  2. Add flour, baking soda and salt and stir until you get a uniform, slightly sticky dough.
  3. Add chocolate chips and mix gently to evenly spread in the dough.
  4. Cool the dough for about an hour in the refrigerator. It would slightly set but shall remain a bit sticky and it's fine.
  5. With slightly wet hands create balls the size of a walnut and arrange in increments on an oven pan lined with baking paper.
  6. Sprinkle some chocolate chips at the top of each cookie and gently flatten the cookies with your hands.
  7. Bake the cookies for 13-15 minutes or until they set and turn slightly golden.
  8. Cool completely and serve.

Recipe Notes

  • Keep the cookies in a closed container in the refrigerator for up to 4 days.
  • It is recommended to serve the cookies at room temperature or even a little warmth.
  • Instead of chocolate chips you can coarsely chop dark chocolate.
  • Instead of whole wheat flour, you can use all-purpose flour in the same amount.