Vegan Butternut Squash Sugar Cookies

These delicious vegan spiced butternut squash sugar cookies are the perfect dessert for fall. Start a cookie decorating party with your friends and family!

Googly Eyes:
1 cup (130g) powdered sugar (or icing sugar)
1 tsp tapioca starch (cornstarch works also)
1 TBS brown rice syrup
2 tsp soy milk (or any non-dairy milk)
¼ tsp almond extract
vegan chocolate chips

Butternut Squash Cookies:
½ cup (90g) vegan buttery spread, at room temperature
½ cup (105g) organic cane sugar
¼ cup (57g) turbinado sugar (regular brown sugar works also)
⅓ cup (90g) butternut squash puree
1 tsp pure vanilla extract
1½ cups (205g) gluten-free flour blend (all-purpose flour works also)
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground black pepper
¼ tsp freshly grated nutmeg
¼ tsp ground cardamom
⅛ tsp Chinese five-spice powder
¼ tsp salt

Icing:
½ cup + 2 TBS (80g) powdered sugar (or icing sugar)
2 TBS unsweetened soy milk
1 tsp maple syrup

View the full recipe at Healthy Nibbles & Bits →