Oatmeal Butternut Squash healthy cookies� – made with butternut squash, green smith apple oats and some dried cranberries. They bake up soft and chewy� and are delicious right out of the oven.
                      
                    
                    
                    
                      
                    
                    
                    
                      Ingredients
                    
                    
                    
                      
                        2 cups flour ( I use 1 cup of spelt flour & 1 cup of all-purpose flour )
                      
                      
                        1 1/3 cups old fashioned rolled oats
                      
                      
                        1 1/4 teaspoons baking powder
                      
                      
                        2 teaspoons ground cinnamon
                      
                      
                        1 teaspoon kosher salt
                      
                      
                        2 sticks unsalted butter, softened
                      
                      
                        220gr packed dark brown sugar
                      
                      
                        1 large egg
                      
                      
                        1 teaspoon vanilla extract
                      
                      
                        1 cups butternut squash purée
                      
                      
                        1 large green smith apple purée
                      
                      
                        50 gr dried cranberries
                      
                    
                    
                    
                      Instructions
                    
                    
                    
                      
                        Preheat oven to 380°F and line 2� baking sheets with baking� paper.
                      
                      
                        In a medium bowl, combine the dry ingredients:� flour, oats, baking powder, ground cinnamon and� salt. Whisk to mix well and set aside.
                      
                      
                        In a large mixing bowl, combine softened butter� and� dark brown sugar. Add 1 egg and 1 teaspoon vanilla and mix well on medium speed until light and fluffy, scraping down the sides a couple of times.
                      
                      
                        Turn off the mixer and add 1/2 of the flour mixture. Mix on low speed until just incorporated. Add in 3/4 cup of the Butternut Squash Puree and Apple – mix until just incorporated. Repeat with the remaining flour mixture and butternut squash purée.
                      
                      
                        Scoop the dough into rounds on the baking sheets.
                      
                      
                        Place both cookie sheets in the oven and bake for 20 minutes or until the cookies are just beginning to brown around the edges. Remove from oven and allow to cool on the baking sheet for a few minutes.