Butternut Squash Cookies

Cookies don’t need to be sweet to be delicious. The pumpkin spices in these give a wonderful warmth and make the kitchen smell great too.

Because these are predominantly oats and butternut squash they make a really healthy breakfast. They are best straight from the oven when the spices are rich and the warmth makes for a wonderful autumn treat as the mornings get colder.

These are also dairy free, soy free, gluten free and sugar free (apart from the naural sweetness in the butternut and orange) - so that makes them completely guilt free and really allergy friendly.

Healthy, dairy free, sugar free, soy free cookies for picky eaters

When I was baking these I gave Little Goat a small bowl of flour and half a bottle of cinnamon so that he could also “cook”. In the two minutes it took me to prepare these he had managed to spread both of these ingredients across the entire kitchen floor and was covered in (pretty yummy smelling) flour from head to toe. When I stopped to ask him what it was exactly that he was making he replied “footprints!”.

The vacuum cleaner also smelt great for weeks after cleaning all of that up, so while it was a reasonably expensive and brief “sensory play” session it’s one I think I will repeat!

If you are looking for ideas for what to do with the other half of the squash, try this butternut dip.

Healthy butternut squash cookies for dairy free picky eaters


Butternut Squash Cookies

Makes: 6 large cookies
Prep time: 5 minutes
Cooking time: 2 hours (most of that is the roasting of the butternut which takes 90 minutes)


  • Half a butternut (although I recommend baking the whole butternut - then you don’t have to try and cut the raw butternut)

  • 45g coconut oil

  • 1 teaspoon cinnamon

  • ½ teaspoon all spice

  • ½ teaspoon nutmeg

  • 1 ½ cups oats

  • ½ orange (juice only - about 30ml)

  • Pumpkin seeds for topping (optional - leave off for younger children and babies)


  • Preheat the oven to 180 degrees C

  • Pierce the butternut in a few places and put in the oven for an hour and a half (less if it’s a small squash - it should be soft and bubbling out the piercings)

  • Scoop the squash out of the skins (you can keep and roast the seeds - pop them back into the oven for another 20 minutes to dry out)

  • Mash the squash, add all the other ingredients (except the seeds) and mix well

  • Form into 6 cookie shapes and bake for 20 minutes

  • Flip the cookies and bake for another 10 minutes, then take out and put on a baking tray

  • Eat when they’re cool enough to handle

Convenience Tips

  • The butternut takes a long time to cook, so bake it the night before then you can have these cookies on the table in just over half an hour