AUTUMN BUTTERNUT SQUASH COOKIES (Dairy,Oil,Gluten-Free)

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yellow it is the first day of October
but it is like bowling hot outside
but I’m so glad it’s fall and we’re
gonna make some really fun fall cookies
some butternut squash cookies I’ve made
these before and they were so fun and so
cute and so good so I had to make these
for the channel yeah have you guys been
doing I feel like it’s been a little
while it hasn’t been that long of it but
yeah how are you guys doing I hope you
guys are doing well it’s a beautiful day
over here today and I’m ready to make
some butternut squash cookies today are
you guys ready I’m ready
anyways let’s go ahead and get started
I’ve got some butternut squash I’m going
to start with the wet ingredients I know
I’m kind of funky the way I do things
you can do the wet ingredients in One
Bowl the dry ingredients in another but
I’m just a little funky like that I like
to do things differently so I’m gonna go
ahead and throw in my butternut squash
and my tahini is going overboard I’m
gonna throw in some tahini I said I made
them before last fall and they were just
so cute I was like I’m gonna have to
make these again and I used butter the
last time I made them so that works
great in this recipe but I’m gonna use
tahini today cashew butter works even
better god cashew butter is like the
perfect sub for butter all right so
we’re just trimming the butternut squash
and the tahini together then we’re going
to go ahead and add the sugar and cream
that in as well so you can use whatever
dark unrefined sugar that you prefer
brown sugar works great that’s what I’m
using here but you can use maple date
sugar this is very very friendly so it
is not very particular so look as you
throw some sugar in here you should be
fine right so I’m just cleaning all of
these ingredients together and
just gonna add a little bit of plant
milk and I’ll kind of measure it out and
tell you guys how much I actually add to
this so I always like to have milk on
hand because I never know like I said
this is kitchen diaries so a lot of
times I’m experimenting these videos are
like experimental right there’s nothing
like fall baking right I mean you got
this whole different like season coming
in it’s like this great atmosphere of
baking and it’s getting cozy it’s
kidding
beautiful outside trees but the leaves
full of color and falling off the trees
it’s just beautiful so I added in some
vanilla right so we’ve got the vanilla
added in here so now we’re going to add
in our flowers I’ve got a half a cup of
almond flour and then I’ve got of
gluten-free all-purpose flour I’m using
the Bob mill blend and then I’m just
gonna draw in some cinnamon I’m just
gonna eyeball it I don’t really measure
my spices like that I’m just not one of
those type of people but I’m throwing in
some pumpkin pie spice and some cinnamon
you can use about 1 or 2 teaspoons of
whatever spice you like it’s totally up
to you right so just going to go ahead
and cream this together oh and also we
need our baking agents so give me throw
in a little bit of baking soda a little
bit of baking powder I also want to show
you guys
got a half a teaspoon or 1/4 teaspoon
depending on how much love in Europe K
let’s also want to show you I got my
baking substitute which I’m going to be
using very soon I’m still testing it out
to see how much I need but I’ve got
baking soda and I’ve got some baking
powder back there it’s called energy and
there’s no salt in it so that’s great so
you got this mixed room looks a little
funky right now
yeah so you just want to set this in the
fridge for a couple of minutes until the
dough gets together where you can handle
it and then we’re gonna bake it right so
I’m gonna put this in the fridge just
for a little bit and then I will be back
I’m back okay so let’s get a pan and
I’ll let it sit just long enough for it
to you know for me to be able to grab
the dough and shape the cookies and now
the cookies are going to need placed up
here you use my cookie scoop here scoop
out I’m just going to shape it how I
want it so next we have a frosting or
you can use a cashew frosting whatever
you want I’m gonna use some organic
powdered sugar and you can make organic
whole slew powdered sugar and if you
like what we’re gonna use that to make
the eyes and then you can use whatever
drizzle you want cashew drizzle with
whatever you want or you can just do the
drizzle it’s totally up to you this is
my sister and then taste one after yes
she’s gonna taste
all right you’re going in the oven for
10 to 12 minutes
all right so you can pre make these just
make sure you get some parchment paper
and maybe put a little oil on it so they
won’t stick it’s totally up to you like
I said if you don’t want to use the
googly eyes sprinkle some raw sugar on
top of the cookies or just like the
cookies as is our use of cashew ice that
works too but I really think this is fun
I think that you guys are gonna love
doing this it is so much fun like I said
the tapioca starch stiffens the powdered
sugar so it makes it like a dough so I’m
just making a bunch of little googly
eyes and yeah I have to make some food
football in fact that we’re doing and I
might make these I’m pretty sure I will
because they’re just so fall friendly
you know so yeah there’s lots of ways
you can do this you don’t have to do it
with powdered sugar there’s lots of ways
to make googly eyes you know but this is
just the way I’m gonna do it today it’s
the easiest right so the cookies are
almost done you know I didn’t even kind
of tie them I didn’t time it but I just
kind of peeked my head in the oven to
see how they were looking they’re
looking good so but after you rolled
them up what’d he do should take a
chocolate chip
right in the middle okay let me see if I
can kick one off yeah there we go this
is a little big but this is how I end up
looking
it’s really cute it’s so cute
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there’s a little I’m sorry and like I
said make them a little smaller that I’m
doing I’m just kind of eating them a
little bit but this is so fun if you
want to get the kids in the kitchen you
know and decorate the cookies after you
make them be so much fun
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okay the googly eyes are going on my
sister’s coming for a take I just did a
dress where you can do whatever type of
droves what you want and then I just put
the eyes up here oh my god these are so
cute
I feel like they need some mouths no
yeah I should’ve did this baby they said
these are massless they cannot speak
towards me okay just put two more
eyeballs only like you’re smiling yeah
and I put I put the eye balls in the
freezer kind of step so there we go
yeah oh yeah yeah
my sister’s here to join me to try these
keep they’re so cute
this is almost too cutie
okay come on let’s dive in and try one
all right can you cook this use butter
mmm buttery goodness
see you guys make this together that way
yeah mmm please don’t
mmm and then cycle the frosting just
complements it butternut squash and all
that you like these crumbs off okay we
found her some milk she’s already living
it no okay guys four more cute little
delicious recipes go ahead and hit the
subscribe button it’s a beautiful day we
hope you guys have a great day
yes if you can have a wonderful day and
we will see you later
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you