Kabocha Cookies

Kabocha Cookies are sweet, tender treats made with Japanese pumpkin, offering a delightful balance of earthy flavors and a hint of sweetness. These cookies are perfect for a cozy afternoon snack or a light dessert.

Ingredients

• Kabocha squash - 150 grams
• All-purpose flour - 100 grams
• Brown sugar - 50 grams
• Granulated sugar - 20 grams
• Unsalted butter - 30 grams, softened
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Vanilla extract - 1/2 teaspoon
• Egg - 1 large
• Ground cinnamon - 1/2 teaspoon
• Chopped walnuts - 30 grams (optional)

Steps

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Cut the kabocha squash in half, remove the seeds, and steam or boil it until soft (about 15-20 minutes).
3. Once cooked, mash the kabocha until smooth and let it cool slightly.
4. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
5. Add the egg and vanilla extract to the butter mixture and mix until well combined.
6. In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. Fold in the mashed kabocha and chopped walnuts (if using) until evenly distributed.
9. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 5 cm apart.
10. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
11. Remove from the oven and let cool on a wire rack before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 25 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 30 mg
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Water: 0.05 L

Health Benefits

• Kabocha is rich in beta-carotene, promoting good vision and skin health.
• These cookies provide a source of fiber, aiding in digestion.

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