Soft Kabocha Squash Cookies

Ingredients

• 65 g Steamed kabocha squash (Peeled, seeded, and steamed)
• 15 g Unsalted butter (Melted)
• 25 g Yogurt
• 55 g Almond flour
• 20 g Cornstarch

Steps

1. 1

   Prepare the kabocha squash by trimming it and steaming it in the microwave for about 1 minute 30 seconds. Skip this step if using squash that has already been steamed.

2. 2

   Add the steamed kabocha squash, melted unsalted butter, and yogurt to a blender. Blend until smooth and no chunks of squash remain.

3. 3

   Add the almond flour and cornstarch, and mix until a dough forms and no dry ingredients are visible.

4. 4

   Fit a desired piping tip into a piping bag and fill it with the dough. The piping tip is optional; you can also use the piping bag alone to pipe round cookies.

5. 5

   Pipe the dough onto a baking tray in evenly sized portions, and tidy any dough sticking out from the surface or edges.

6. 6

   Bake in a preheated oven at 160°C for 12 minutes. Baking time may vary depending on the cookie size, dough consistency, and appliance performance, so check the browning.

Notes

To make them in an air fryer, bake in a preheated air fryer at 150°C for 9 minutes. Store the finished cookies in an airtight container in the refrigerator for 3–4 days or in the freezer for 2–3 weeks. Reheat frozen cookies at 150°C for 4–5 minutes without thawing them first. The original recipe is recommended for babies 8 months and older. Since the recipe contains almonds and dairy, check for allergies.

Nutrition per serving

• Baby snack
• Finger food
• Cookies
• Oven baking
• Air fryer
• Kabocha squash
• Freezer-friendly