butternut squash cookies on a counter with pepitas on them

Raw Butternut Squash Cookies

If you’re sensitive to gluten, eggs or nuts, these tasty treats will appeal to your neglected inner Cookie Monster, and meet your dietary needs too! 
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Prep Time: 15 minutes
Dehydrating Time: 12 hours
Total Time: 12 hours 15 minutes
Course: Dessert, Snack
Cuisine: GAPS, Paleo, Raw Vegan, Vegan
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: 1cookie | Calories: 83kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 295mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4985IU | Vitamin C: 16.3mg | Calcium: 34mg | Iron: 0.8mg
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