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Fall Acorn Squash Cookies

1 medium acorn squash, roasted, peeled, & mashed

1/2 cup milk (any type)

1 cup brown sugar, packed

1 cup unsweetened applesauce

6 tablespoons creamy peanut butter

2 1/2 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

3 tsp cinnamon                       

1 tsp nutmeg

1/2 tsp clove               

1/4 tsp salt

2 cups dried cranberries  


Preheat the oven to 350⁰F. In a large bowl cream squash and milk together. Stir in the rest of the wet ingredients. In a medium bowl, whisk the dry ingredients together. Gradually stir the dry ingredients into the wet. The dough will be very stiff. Use your hands to knead the cranberries into the dough. Spray your cookie sheet with cooking spray. Roll dough into 2” balls, then flatten the cookies into thick discs. Bake for about 18-20 minutes, or until the cookies turn golden brown on the bottom.

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