You will need:
- 2 1/2 cups (230 grams) oat flour (or other flour)
- 1 teaspoon ground cinnamon (4 grams)
- 1 teaspoon ground ginger (4 grams)
- 2 large eggs
- 1/2 cup (120 grams) cooked, pureed squash (any kind will do)
- 2 tablespoons (30 grams) molasses
How to make them:
- Preheat your oven to 350°F (180°C).
- Combine flour, cinnamon, and ginger in a bowl and blend well.
- Add the eggs, squash, and molasses to the bowl and blend the mixture until it forms a ball of dough. I use a mixer, but you can also use a spatula, food processor, or your hands.
- Separate the dough into two balls. Place one ball of dough on a non-stick baking mat, piece of parchment paper or counter-top with some flour sprinkled over it to prevent sticking.
- Place a piece of parchment paper or other non-stick paper or mat over the ball of dough. Use a rolling pin to flatten the dough until it is about 1/4-inch (.635 cm) thick.
- Use a cookie cutter to cut shapes out and place them on baking or cookie sheets. The cookies don’t spread so no need to spread them out much across the baking sheets. Repeat until all the dough has been cut into cookies.
- Bake the dough for 15 minutes, and then turn each cookie over and bake for another 15 minutes.
- Cool and store sealed at room temperature for a month or so, or in the refrigerator for a few months.