Butternut Squash Cookie

1/2  cup		butter
1  cup		semi-sweet chocolate chips
1/2  cup		slivered almonds
2  cups		of flour
1  teaspoon		salt
1  teaspoon		baking soda
3/4  cup		brown sugar
1/2  cup		butternut squash
1/2  teaspoon		cinnamon
1  teaspoon		pure vanilla extract
1  teaspoon		pure maple extract

Tip: Click on the ingredient links to learn the nutritional information for all the Butternut Squash Cookie ingredients. The serving size for any ingredient in Butternut Squash Cookie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375 degrees Fahrenheit.

Cream together brown sugar, butter and beat until creamy in a medium-large bowl. Next mix in butternut squash puree and extracts until creamy and smooth.

Sift the remainder dry ingredients into a separate medium bowl: flour, salt, cinnamon and baking soda.

Gradually fold in dry mixture into wet mixture (dough should become elastic-like), then fold in nuts and chocolate chips. Spoon cookie dough onto parchment lined baking pan and bake for 10 minutes. Cookies will come out soft and cake-like, and most of all, delicious.