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    Home » Recipes » Desserts

    Japanese Kabocha Squash Cookies(Vegan)

    Jan 22, 2023 by JURI · This post may contain affiliate links

    4.75 from 4 votes
    JUMP TO RECIPE JUMP TO VIDEO

    If you are looking for a Japanese kabocha recipe, try these easy kabocha squash cookies. It's so crunchy and tasty, you can't stop eating it!

    Japanese Kabocha Squash Cookies(Vegan)

    When it comes to fall, kabocha is the best vegetable.

    Steam kabocha and mash it, and mix in a cookie dough then bake. Most of my recipes are simple and easy and these kabocha cookies are also.

      This recipe is for you, if you
    • love pumpkin or kabocha squash
    • want to know Japanese kabocha dessert recipe
    • want to learn how to make kabocha cookies

    You are not familiar with kabocha? That's ok, I will show you how to prepare it here.

    Let me walk you through the ingredients and how to make them with step-by-step instructions.

    Let's get started!

    Jump to:
    • About this recipe
    • Kabocha Squash (Japanese pumpkin)
    • 📋 Ingredients
    • 🔪Instructions
    • Thanks For Stopping By
    • 📖 Recipe
    • 💬 Comments

    About this recipe

    • Japanese kabocha(pumpkin) recipe
    • Vegan cookies
    • Baking time : 20 minutes

    Kabocha Squash (Japanese pumpkin)

    Kabocha (Japanese Pumpkin)

    Kabocha is a Japanese pumpkin which skin is green, and the inside is a beautiful orange. The best season is fall and winter.

    It's heavy, and the skin is hard. Once you cook it, it's starchy and naturally sweet.

    Kabocha contains beta carotene, vitamin, dietary fiber, and calcium. It's a nutrient-rich vegetable.

    It is good for improving your immune system and also prevents you from getting sick so we eat a lot in the cold season.

    How do you cut kabocha?

    Kabocha skin is hard, but it’s not difficult to cut. Watch this video and get some tips.

    If you want to learn more about kabocha(how to pick, how to store) please check the recipe below.

    ReferenceVegan Kabocha Squash(Pumpkin) Muffins

    📋 Ingredients

    Here are the ingredients (amounts are in the recipe card below).

    Ingredients for Japanese Kabocha Squash Cookies(Vegan)
    • Kabocha : We will steam it. I usually eat kabocha skin but I will remove it because I don't want that green color in my cookies.
    • Sugar : Since beet sugar's GI value is lower than white sugar, i usually use it or cane sugar for desserts and cooking.
    • Oil : I use this Taihaku sesame oil which is squeezed raw and no fragrant aroma like regular sesame oil (squeezed after roasting). You can use other type of oil which doesn't have strong smell.
    • Salt : Sea salt contains more minerals than table salt and has a mild taste so I use it all the time.
    • Flour : You can use cake flour, all-purpose flour or pastry flour.
    • Almond Flour : I use blanched almond flour. Unblanched almond flour are fine, but may give too much almond flavor.
    • Pumpkin seeds : this is for topping so if you don't have it, you can skip it.
    • Vanilla extract : is to add nice aroma.

    🔪Instructions

    All right, you have all the ingredients now? Let's make it! Please watch how to make it in this video also!

    How to make Japanese Kabocha Squash Cookies(Vegan)

    Firstly preheat an oven to 160C/320F.

    1. Steam kabocha: Cut kabocha into small pieces and steam them in a pot for about 10mins. When it's done, check if it's cooked through with a skewer. (The amount in the photo is ¼ kabocha but we only use 1 or 2 pieces of kabocha for this cookie recipe. )
    2. Mash kabocha: Remove the skin (because I don't want that green color in my cookies), put them in a bowl, and mash.
    3. Wet ingredients: Put sugar, oil, vanilla extract, salt in the bowl and blend until smooth.
    4. Dry ingredients: Add flour and almond flour, and stir to make a dough. You can use your hand to put it together.
    5. Cut out: Roll out the dough, cut into shapes with a cookie cutter(I use 3.5cm and 6cm cookie cutters).
    6. Bake: Top with pumpkin seeds, and bake for 20 minutes at 160C/320F.
    Japanese Kabocha Squash Cookies(Vegan)

    There you go! It looks cute, doesn't it? Let them cool down, and enjoy these crunchy cookies!

    Let them cool on a cooling rack for a while, and then transfer to a container. Store for about a week at room temperature.

    Thanks For Stopping By

    vegan kabocha squash cookies

    If you love Japanese kabocha, you will enjoy this cookie for sure.

    Have a nice break time with these yummy snacks!

    Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!

    Also, feel free to leave comments if you have any questions. I love hearing from you!

    Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

    More Kabocha Squash (Japanese Pumpkin) Recipes You Might Like

    • Veggie Quinoa Salad
    • Lotus Root, Pumpkin and Hijiki Salad
    • Pumpkin Miso Soup
    • Vegan Pumpkin Muffins
    • Kabocha Dango

    📖 Recipe

    Japanese Kabocha Squash Cookies(Vegan)

    Japanese Kabocha Squash Cookies (Vegan)

    4.75 from 4 votes
    Print Pin Rate
    Prep: 10 minutes
    Cook: 20 minutes
    Total: 30 minutes
    Servings: 40 pieces
    Author: JURI
    If you are looking for Japanese kabocha recipe, try this easy kabocha squash cookies. It's so crunchy and tasty, you can't stop eating it!
    Prevent your screen from going dark

    Ingredients
      

    • ¼ c Steamed kabocha, without skin (30g)

    Wet Ingredients

    • 4 tablespoon Sugar, 40g/60ml
    • 3½ tablespoon Oil, 50g/53ml
    • a pinch of Salt
    • ½ teaspoon Vanilla extract

    Dry Ingredients

    • ¾ c All-purpose flour or Cake flour, 100g/185ml
    • 1 c Almond Flour, 100g/230ml
    • Pumpkin seeds for topping

    Instructions

    • Preheat oven: 160C/320F.
    • Steam kabocha: Cut kabocha into small pieces and steam them in a pot for about 10mins.
    • Mash kabocha: Remove the skin, put them in a bowl, and mash.
    • Wet ingredients: Put A ingredients in the bowl and blend.
    • Dry ingredients: Add B ingredients, stir, and make a dough.
    • Cut out: Roll out the dough, cut into shapes with a cookie cutter, and top with pumpkin seeds.
    • Bake: Bake for 20 minutes at 160C/320F.

    Video

    Notes

    • I use 3.5cm and 6cm cookie cutters.
    • Place a silicone mat to make cookies more crispy.
    • You can also boil or microwave kabocha instead of steaming.

    Nutrition

    Serving: 1cookie | Calories: 39kcal | Carbohydrates: 3.4g | Fat: -18g | Sodium: 9.8mg | Sugar: 1.4g
    Course: Desserts
    Cuisine: Japanese
    Keyword: kabocha cookies, vegan
    Did You Make this recipe?Please Leave a star rating!

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    Reader Interactions

    Comments

    1. Connie ponce

      March 09, 2021 at 6:44 am

      hi, am allergic to almonds... what can i substitute it?

      Reply
      • JURI

        March 09, 2021 at 8:08 am

        Hi, It won't be as crunchy as almond flour, but you can substitute it with corn starch or regular flour. If you are not allergic to other nuts flour, such as cashew nut flour or hazelnut flour, you can also use them. I hope it helps!

        Reply
    2. JURI

      December 18, 2021 at 8:33 am

      Hi Erin, sorry about your cookies. I just add US unit button. Flour conversion doesn't seem right but others should be ok. Hope you can try the recipe again and works good!

      Reply
    3. Caroline

      December 19, 2021 at 4:44 pm

      4 stars
      Hello Juri,
      Thank you for your delicate and tasty recipe and beautiful website. I made your biscuits tonight once my children were asleep. It is such an easy recipe. I had to add about 1/2 cup more of almond flour (I used superfine), & perhaps I should have used more AP flour as well… I’m unsure of why but perhaps because of the weather at present (rain & freezing rain). I did like the delicate flavour and I am certain my children will also.
      Thank you!
      Caroline

      Reply
      • JURI

        December 20, 2021 at 3:59 am

        Hi Caroline, Thanks for your nice comment! I'm not sure what happened to your cookies and sorry to hear that you had to tweak the amount... I'm going to improve this recipe. Anyway thanks for letting me know!!

        Reply

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