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Soft Gingerbread Cookies with Carob & Butternut Squash

  • Author: Nele Liivlaid
  • Total Time: 16 minutes
  • Yield: 12 cookies 1x


My first soft gingerbread cookies this year are a bit unconventional. It’s because they contain butternut squash and carob in addition to the traditional spices, i.e. cinnamon, cloves, cardamom, black pepper and ginger. Also, they are full of oats – oat bran and rolled oats to be more precise.






  1. First, heat oven to 175°C (350°F).
  2. Next, combine all dry ingredients in a bowl.
  3. Then, blend the wet ingredients with immersion blender or process in a blender.
  4. Pour the wet mixture onto dry ingredients and mix well until homogeneous batter forms.
  5. Line a baking sheet with parchment paper. Shape small cookies (around 15 grams each) and place them onto the sheet. I also pressed one xylitol-sweetened chocolate button in the middle of each cookie.
  6. Finally, bake for 16 minutes and let cool.
  • Cook Time: 16 minutes
  • Method: Baking

Keywords: soft gingerbread cookies

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