These cookies are soooo easy to make. No special skills or talent.
I love the clove flavor in particular, but all of the spices add to the character of the cookie. If you like moist cookies these are for you!
2 teaspoons flax egg
1 cup cooked squash or pumpkin
1/2 cup oil (safflower or coconut)
1 teaspoon vanilla
1 cup coconut sugar (or a mix of coconut and scant)
1 cup white flour
1 cup soft whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
dash of salt
2 teaspoons cinnamon
1/4 teaspoon cloves-ground
1/4 teaspoon ginger
1/4 teaspoon allspice
3/4 cup chocolate chips (60% dark chocolate and higher)
1/2 cup chopped pecans
Make the flax egg by combining a half tablespoon of flax meal with 1 tablespoon water. Combine with a small whisk and leave to sit for 10-15 minutes.
In a large bowl add the cooked squash, oil and vanilla. Combine with a large whisk. Add in the sugar and mix in completely.
In a separate bowl sieve the white and soft whole wheat flours, baking powder, baking soda, salt, cinnamon, cloves, ginger, and allspice.
Add the required amount of flax egg to the squash mixture and combine well. Now add all of the dry ingredients to the squash mixture and fold in with a rubber spatula. When most of the dry ingredients are combined add in the chocolate chips and pecans.
Let the dough sit for 5-10 minutes.
Preheat the oven to 350°F.
Cover a baking tray with parchment paper. Using a large spoon or an ice cream scoop to form cookies on the baking tray.
Bake for 10-12 minutes, until they are lightly browned. Cool the cookies on a wire rack.
Makes 2 dozen cookies.