Looking for a way to use up some of your extra squash lying around? I know I was when I made these soft pillowy balls of goodness AKA AIP Honey Coconut Cookie Balls. At my parent’s house we have a HUGE garden and we planted all kinds of vegetables this year including squash. The garden has been put to rest for the season but not before I could get my hands on all the unwanted butternut squash still lying on the ground.
I have so much squash that I need to eat, but it doesn’t matter because I LOVE eating it. Butternut squash (sweet and tender) is hands down my favorite followed by spaghetti (versatile noodle substitute). That being said I have been inhaling squash this past fall like none other.
The great thing about this recipe is that it is customizable with a few variations for coating (cinnamon, shredded coconut, arrowroot, a combination of the latter or plain), you can make two different cookies from one recipe (with shredded coconut mixed in or without), and these are no bake! Not to mention you don’t even need to cook anything on the stove top.
Anyway you choose to make them, I hope you like these easy to make no bake honey cookie balls. They are quite a treat (or snack or breakfast) that taste like the name implies….coconut and honey. If you make these with raw honey, no heat is applied which could destroy all the good enzymes, antioxidants, and nutrients. This means you’ll get all the healthy benefits raw honey has to offer! Read more about raw honey from Dr. Axe by clicking here and from Benefits of Honey by clicking here.
Fall is not over yet but enjoy it even more with this recipe before the snow flies! Don’t worry you can make these AIP Honey Coconut Cookie Balls even when the snow flies, but then they might be better if called “coconut honey snowball cookies.” If you don’t have butternut squash try sweet potato and see how it goes. Enjoy!
Honey Coconut Cookie Balls (no bake with butternut squash or sweet potato)
1 1/2ccooked mashed butternut squashYou may be able to substitute cooked, mashed sweet potato
1cfull fat coconut milk
1 1/4ccoconut flour
To coat: cinnamon, 1c. shredded coconut (in fine pieces by using a food processor or small blender), granulated sweetener, and/or arrowroot starch. If not following AIP you can roll the cookie balls in finely ground nuts/seeds like almond flour.
2/3-1cshredded coconut or 1 1/3 -2 c. shredded coconut *see recipe below for mixing instructions(use for half the dough recipe; optional)
Mix the wet ingredients together through honey in a medium-large bowl.
Mix the dry ingredients (coconut flour through sea salt) together in small-medium bowl.
Heat the water by microwave or stove and whisk in the gelatin without further heating.
Mix the gelatin into the wet ingredients.
Stir the dry ingredients into the wet squash mixture.
Prepare your coating for the cookie dough balls by placing your coating of choice in a small bowl. You can either use cinnamon alone, fine minced coconut (do this using a blender), arrowroot starch, a granulated sweetener like coconut sugar or stevia (if not following AIP) or a combination of the previous.
Using your hands roll the dough into balls and coat in the coating of your preference.PLEASE NOTE: You can roll all of the dough mixture and coat in a preferred coating OR you can roll half in the coating and mix the other half of the dough with 2/3-1 c. shredded coconut and then roll into balls OR you can combine the whole dough recipe with about 1 2/3-2 cups shredded coconut.