I have a problem.
I like to make healthier desserts… and then ruin them with sugar. And by ruin I mean make amazing. It’s a problem because there’s seriously nothing wrong with the healthier desserts I make. They’re moist. They’re sweet. They’re delicious. But isn’t everything made better with a little (a lot) of frosting?
These summer squash oatmeal cookies are just fine on their own, but really, let’s make the cinnamon frosting. I was very generous with my frosting. If you’re feeling the same you may want to double or triple the frosting recipe. The other option is thinning it out with a little more milk and just drizzling it on (what fun would that be?).
The cookies are very soft, so make sure you let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. Let them cool completely before you frost them to avoid melting the frosting.
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Summer Squash Oatmeal Cookies with Cinnamon Frosting
- 1 cup white whole wheat flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- 6 tablespoons butter,, partially melted
- ¾ cup dark brown sugar
- ½ cup mashed banana, (about 1 large)
- ½ cup finely grated yellow squash, (about ½ a small squash)
- 1 large egg
- 1 tablespoon butter,, melted
- 1 cup powdered sugar
- ¼ teaspoon cinnamon
- 1 tablespoon whole milk
- Preheat the oven to 350ºF. Line a baking sheet with parchment or a Silpat.
- In a medium bowl, whisk together flour, oats, baking soda, and cinnamon.
- In a large bowl, combine butter and sugar until creamy. Add banana, squash, and egg and mix until combined. Add dry ingredients and stir until just incorporated. Drop tablespoonfuls of dough onto the prepared baking sheet and bake 12-15 minutes or until the cookies are just set. Allow to cool on the pan 4-5 minutes, then transfer to a cooling rack to cool completely.
- Once the cookies are completely cool, prepare the frosting. In a small bowl, combine all the ingredients and whisk until no sugar lumps remain. If you prefer a smoother glaze for drizzling, add a few drops of milk until it reaches the desired consistency.