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Giant Chewy Chocolate Squash Cookie https://www.metro.ca/userfiles/image/recipes/biscuit-geant-extra-moelleux-choco-courge-11080.jpg PT20M PT20M PT40M
With the rack in the middle position, pre-heat the oven to 375°F. Grease a 10-inch cast iron pan or a 9-inch mould.In a small bowl, combine the chia seeds with the water. Let the seeds absorb the water.In a bowl, combine the flour, corn starch, salt, baking soda, ginger, cinnamon, and nutmeg. Set aside.In a large bowl, use an electric mixer to combine the margarine, brown sugar, sugar, and vanilla for 3 minutes. Make sure the ingredients are thoroughly combined. Add the chia seeds and squash puree and mix well.Add the dry ingredients and mix in the electric mixer.Using a spatula, add ¾ cup (180 mL) of chocolate chips and mix well.Pour the mixture into the pan and spread the dough. Sprinkle the rest of the chocolate chips and pecans on top.Cook in the oven for 18 to 20 minutes. Serve with coconut ice cream once immediately out of the oven. Give everyone a spoon and enjoy this decadent treat.Good to know: To cook the butternut squash, cut it in two and put the cut side down in a microwave safe dish. Cover with a microwave safe bowl and cook for 12 minutes, until the flesh is soft. Remove the flesh using a fork. It’s that simple! You can also use store-bought pumpkin puree if you’re short on time.Source: K pour Katrine
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1 tablespoon (15 ml) white chia seeds 2 tablespoon (30 ml) water 1 1/3 cup (300 ml) gluten-free or plain flour 1/4 cup (60 ml) corn starch 1/2 teaspoon (2,5 ml) salt 1 teaspoon (5 ml) baking soda 1 teaspoon (5 ml) ground ginger 2 teaspoon (10 ml) cinnamon 1/4 teaspoon (1,25 ml) nutmeg 1/2 cup (125 ml) vegetable butter or dairy-free margarine 1/3 cup (80 ml) brown sugar 1/3 cup (80 ml) sugar 1 teaspoon (5 ml) vanilla 1/2 cup (125 ml) butternut squash puree 3/4 cup (180 ml) dairy-free semi-sweet chocolate chips 1/4 cup (60 ml) dairy-free semi-sweet chocolate chips 1/3 cup (80 ml) pecans finely chopped
Giant Chewy Chocolate Squash Cookie

Giant Chewy Chocolate Squash Cookie

Rate this recipe
11 Votes
10
Desserts
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 tablespoon
    (15 ml)
    white chia seeds
  • 2 tablespoon
    (30 ml)
    water
  • 1 1/3 cup
    (300 ml)
    gluten-free or plain flour
  • 1/4 cup
    (60 ml)
    corn starch
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1 teaspoon
    (5 ml)
    baking soda
  • 1 teaspoon
    (5 ml)
    ground ginger
  • 2 teaspoon
    (10 ml)
    cinnamon
  • 1/4 teaspoon
    (1,25 ml)
    nutmeg
  • 1/2 cup
    (125 ml)
    vegetable butter or dairy-free margarine
  • 1/3 cup
    (80 ml)
    brown sugar
  • 1/3 cup
    (80 ml)
    sugar
  • 1 teaspoon
    (5 ml)
    vanilla
  • 1/2 cup
    (125 ml)
    butternut squash puree
  • 3/4 cup
    (180 ml)
    dairy-free semi-sweet chocolate chips
  • 1/4 cup
    (60 ml)
    dairy-free semi-sweet chocolate chips
  • 1/3 cup
    (80 ml)
    pecans finely chopped
Imprimer ma sélection

Preparation

With the rack in the middle position, pre-heat the oven to 375°F. Grease a 10-inch cast iron pan or a 9-inch mould.

In a small bowl, combine the chia seeds with the water. Let the seeds absorb the water.

In a bowl, combine the flour, corn starch, salt, baking soda, ginger, cinnamon, and nutmeg. Set aside.

In a large bowl, use an electric mixer to combine the margarine, brown sugar, sugar, and vanilla for 3 minutes. Make sure the ingredients are thoroughly combined. Add the chia seeds and squash puree and mix well.

Add the dry ingredients and mix in the electric mixer.

Using a spatula, add ¾ cup (180 mL) of chocolate chips and mix well.

Pour the mixture into the pan and spread the dough. Sprinkle the rest of the chocolate chips and pecans on top.

Cook in the oven for 18 to 20 minutes. Serve with coconut ice cream once immediately out of the oven. Give everyone a spoon and enjoy this decadent treat.

Good to know: To cook the butternut squash, cut it in two and put the cut side down in a microwave safe dish. Cover with a microwave safe bowl and cook for 12 minutes, until the flesh is soft. Remove the flesh using a fork. It’s that simple! You can also use store-bought pumpkin puree if you’re short on time.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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