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13Ingredients
48Minutes
80Calories
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Ingredients
US|METRIC
16 SERVINGS
- 1 Tbsp. ground flaxseed
- 3 Tbsp. warm water
- 1 cup rolled oats
- 2 tsp. baking powder
- 1/2 tsp. canela
- 1/8 tsp. salt
- 1 cup butternut squash (puree, see note above)
- 1/4 cup coconut oil (melted)
- 2 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/4 cup raisins
- 1/4 cup vegan chocolate chips
- vegan whipped cream (cashew cream or coconut cream of your choice)
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium85mg4% |
| Potassium90mg3% |
| Protein1g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C4% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Kim Saunders 5 years ago
I made only the cookie and not the vegan whipped cream. I had some leftover butternut squash puree so I thought I'd give these a try. These really weren't to my liking. Perhaps the flax "egg" gave them a weird taste. They were also so soft that they fell apart even though I baked them 10 minutes longer than recommended. I also found the combination of raisins and chocolate chips to be not good.