• Recipe by
  • Prep time
    10 minute
  • Cook Time
    8–10 minutes
  • Yield
    Approx. 27 cookies

Equipment: 12 ¼″ x 16 ¼″ sheet & Stainless Steel Sheet Pan


1 cup (250 ml) sugar

½ cup (125 ml) unsalted butter, melted

1 cup (250 ml) butternut squash puree

2 tbsp. (30 ml) orange zest

2 cups (500 ml) all-purpose flour

½ tsp. (2.5 ml) baking powder

1 tsp. (5 ml) baking soda

A pinch of salt

½ cup (125 ml) chocolate chips 


Preheat oven to 375°F (190°C).

Line two half-sheets with Kana parchment paper.

In a bowl, mix the first four ingredients together with a wooden spoon until smooth. Set aside.

In another bowl, mix the dry ingredients (except for chocolate chips) together and combine with the first mixture using a wooden spoon.

Add chocolate chips and mix gently.

Use a 1 tbsp. (15 ml) ice cream scoop to form balls and place them on baking sheets 2 in. (5 cm) apart. Flatten balls slightly with fingers.

Bake for 8 to 10 minutes. Let cool on a rack for a few minutes.

A sustainable alternative to kitchen cloths and sponges.

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