Preheat the oven to 350 degrees, and prepare a cookie sheet. I like to use either parchment paper or my silicon baking mats!
In the bowl of a mixer, beat the wet ingredients until smooth and creamy.
With the mixer still running on low, continue with the dry ingredients.
Choose any additional add ins to mix in at this time.
The dough should be handled easily. Because the moisture content of the squash in this recipe will be variable, if you need to add a bit more of any of the flours, you may.
Gather about 2 tablespoons of batter into you hands, rolling into a ball, pressing it down on the baking mat. These do not spread or lift, so shape them how you like them before baking.
Bake in a preheated oven for 12-14 minutes. Let them rest for about 5 minutes on the cookie sheet to firm up before attempting to transfer them to a cooling rack.
Store in an airtight container. They last on the counter for several days, or in the freezer for a couple weeks!
There is no leavening in this recipe on purpose!! So if you thought baking soda or powder were missing, no worries, it's on purpose to achieve that dense texture!