Raw Butternut Squash Cookies (Gluten Free, Paleo, Vegan)

raw butternut squash cookies on a counter with pepitas on them

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If you’re sensitive to gluten, eggs, dairy or nuts, or are on a restricted, vegan or GAPS diet, you might be having cookie cravings that go unfulfilled. Well, these tasty raw butternut squash cookies will appeal to your neglected inner Cookie Monster, and meet your dietary needs too!

Butternut Squash Nutrition

Winter squash, unlike its summer equivalent, provides an outstanding variety of conventional nutrients. Winter squash is an excellent source of vitamin A (in the form of beta-carotene), a great source of vitamin C, potassium, dietary fiber and manganese.

In addition, winter squash is a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid.

Selection and Storage of Winter Squash

Winter squash are at their best from late September to November when they are in season. Winter squash, relatives of both the melon and the cucumber, come in many different varieties. While each type varies in shape, color, size and flavor, they all have hard protective skins that are difficult to pierce that give them a long storage life of up to six months.

Winter squash are prone to decay, so it is important to inspect them carefully before purchase. Choose ones that are firm, heavy for their size and have dull, not glossy, rinds. The rind should be hard as soft rinds may indicate that the squash is watery and lacking in flavor. Avoid those with any signs of decay, which manifest as areas that are water-soaked areas or moldy.

Depending upon the variety, winter squash can be kept for up to six months. They should be kept away from direct exposure to light and should not be subject to extreme heat or extreme cold. The ideal temperature for storing winter squash is between 50-60°F.

Once it is cut, cover the pieces of winter squash in plastic wrap and store them in the refrigerator, where they will keep for one or two days. The best way to freeze raw winter squash is to first peel it, then cut it into pieces of suitable size for individual recipes.

With a bounty of vitamins and minerals, these butternut squash cookies are a not-too-sweet treat that is both delicious and good for you.

raw butternut squash cookies on a counter with pepitas on them

Raw Butternut Squash Cookies

If you’re sensitive to gluten, eggs or nuts, these simple, tasty treats will appeal to your neglected inner Cookie Monster, and meet your dietary needs too!
Prep Time: 15 mins
Dehydrating Time: 12 hrs
Total Time: 12 hrs 15 mins
Course: Dessert, Snack
Cuisine: Dairy Free, GAPS, Gluten Free, Paleo, Raw Vegan, Vegan, Vegetarian
Approx. Cost: $4
Servings: 12 cookies
Calories: 83kcal


  • 4 cups butternut squash, about 1 large squash, peeled and chopped into medium sized chunks
  • 1 cup organic raisins
  • 1 orange, juiced
  • 3-4 Tbsp. raw honey, date paste or maple syrup, to taste OR use 10-12 drops of liquid Stevia, to taste
  • 1 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/8 tsp. sea salt
  • dash cardamom, (optional)
  • 1/4 cup butternut squash seeds, or pumpkin seeds (optional)


  • In a food processor, blend the chopped butternut squash and transfer to a bowl.
  • In the processor, blend raisins and juice from 1 orange. Transfer to the butternut squash mixture.
  • Stir the sweetener, cinnamon, nutmeg, salt, cardamom (optional) and pumpkin seeds (optional) into the butternut squash mixture. Taste and adjust sweetness and seasoning to your preferences.
  • Mix everything thoroughly.
  • Place wax paper or a silicone sheet on your food dehydrator tray.
  • Using a scoop or spoon, place balls of the cookie mixture onto the tray until it’s gone. Flatten each cookie to about 1/2 inch thick.
  • Set the dehydrator to 105 degrees, and dry for 10-12 hours. (You could also dry them in a 180-degree oven for 1-2 hours, but watch them so they don’t dry out too much or burn.)
  • Enjoy with an ice cold glass of almond, cashew or raw cow’s milk!


Serving: 1cookieCalories: 83kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 25mgPotassium: 295mgFiber: 2gSugar: 5gVitamin A: 4985IUVitamin C: 16.3mgCalcium: 34mgIron: 0.8mg


25 thoughts on “Raw Butternut Squash Cookies (Gluten Free, Paleo, Vegan)”

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  1. I have had the cookies in the dehydrator for about 7 hours now. They seem pretty dry and did not bind together well. I used 4 dates in lieu of “date paste”/honey/maple syrup. Did I do something wrong? Maybe I didn’t process the squash enough. It was about the same size chunks as desiccated coconut. Your pictures look like they are dense and moist. I’m not sure mine will turn out the same! Wah 🙁

    1. You probably need more moisture in the recipe, but it’s hard to say. They should still be edible even if the texture is off though.

  2. Alicia Louise Cheesman

    I am allergic to oranges, are there an alternative I could use instead? Would lemons or grapefruits work?

  3. Thanks so much for posting this recipe, but it just wasn’t very good 🙂 I made it as written, except I added hemp seeds instead of pumpkin seeds, and the overriding flavor was, unsurprisingly, one of raw squash. Perhaps this is an acquired taste? It is chewy as a cookie should be, but that’s where the resemblance ends. I do appreciate the attempt to try creative cookies, since I am paleo and find it tough to make anything approaching what I have given up. But I think the recipe needs a revision before it can be endorsed, lol.

    1. Thanks for your honesty. These were created more for the raw foodies out there, and so they do indeed taste like raw squash, an acquired taste that is usually fine by raw foodists. If I were to make a Paleo style cookie using similar ingredients, I’d add maple syrup or coconut sugar, maybe some nut flour or coconut flour and egg, and bake it for sure!!

  4. I just made these cookies and they taste lovely, thank you very much for the recipe. It is hard to find recipes that included whole food ingredients.

  5. Alea @ Premeditated Leftovers

    What a delicious solution to your dietary needs! Thanks for sharing your recipe with the Gallery of Favorites Cookie Exchange.

  6. April @ The 21st Century Housewife

    Your Butternut Squash Cookies look like a deliciously healthy way to answer a cookie craving. I enjoyed learning more about squash too!

  7. Good recipe, but the nutrition information has one error. Squash is not a significant source of omega 3 fats. We need daily amounts in the thousands of miligrams. But a cup of squash only delivers about 35 milligrams. Yes there is some, but the amount is not nutritionally significant.

    1. Thanks so much for commenting. According to my research, a cup of baked winter squash contains approximately 200 milligrams of omega-3 fatty acids, which is 8% of the Daily Value for the nutrient. This makes winter squash a good—but not great or outstanding—source of omega-3s, especially if you eat the seeds. Of course we can question the U.S. Daily Value standards, or examine the poor conversion rate of ALA to DHA, but that’s another conversation. 🙂

  8. my year without

    These look incredible. I am inspired to finally buy a processor AND dehydrator, something I’ve been thinking about in the past few months.

  9. Is butternut squash (and other squashes) safe to eat raw? I mean, could you digest it as well as cooked? This recipe seems unnatural (but delicious!) to me. Sorry.

    1. Absolutely safe. The recipe is adapted from a raw food site that has many other recipes for veggies you might not have thought to eat raw, like eggplant and sweet potato. From my study of raw food diets, the only veggies I’ve found that are unsafe to eat raw are rhubarb leaves, potatoes and some beans.

      People’s digestion capabilities may vary (I can’t eat any grains, for example), but I’ve never heard of anyone having a problem with raw squash or pumpkin.

      Thanks for your comment!
      -Dawn at SFF

  10. I bookmarked this 🙂 I’ve seen so many butternut squash recipes lately, but none like this. I’m curious to see if me if my husband will eat them.

  11. Leslie- La Mama Naturale

    OMG! This sounds so amazing! I’m going to start my baby on raw foods and were trying butternut squash first. Love fall just for butternut squash. Yummy! Can’t wait to try the recipe. Thanks a bunch for sharing. ;p

  12. These look great–I wonder if there is a way to make them without the food dehydrator…perhaps oven on the lowest setting?

    1. You could try using the oven on the lowest setting for sure. I have never done them that way, but you’ll probably want to watch them carefully so they don’t dry out too much or bake. Best, Dawn

    2. Hi, I lost my dehydrator months ago, so I just cleared the towels out of my airing cupboard, it works just fine although slower than a dehydrator, hope this helps 😀

  13. The Spiritual Vegan

    Wow, this looks like a great recipe! If I go back to raw I’ll try it out (I don’t have a dehydrator at the moment though. I told myself next time I go raw I’ll invest in some serious equipment. Low-budget raw sucks).

    The Spiritual Vegan (vegan recipe writer) www.thespiritualvegan.wordpress.com

    1. Hi Spiritual Vegan! If you can wait until Black Friday (the day after Thanksgiving) a LOT of kitchen items go on sale through JCPenney and Kohl’s. I got my dehydrator from Kohl’s for I think $10 or $15, normally it was $40. I’m going to try this recipe today. I don’t think mine has an adjustment knob on it though – just plug it in and go. I’ll have to check the instruction manual.



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