Kabocha squash cookies - wheat free

I bought a rather large kabocha squash at my farmer's market and steamed it the day prior. With so much squash I had to get creative with recipes. 

1 cup kabocha squash puree (previously cooked and smashed) 

1/4 cup chopped walnuts 

1/4 cup flax meal 

2 TBSP maple syrup

2 TBSP cashew nut butter 

1/2 cup brown sugar 

2 TBSP butter 

 2 TBSP baking powder

1 cup sweet rice flour 

I used this brand - 

In a mixing bowl blend the squash puree with the walnuts, flax meal and maple syrup. 

Soften the nut butter and butter in the microwave. I heated them in the same bowl for 45 seconds on high. 

Incorporate the nut butter and butter into the mixture. 

Add in the brown sugar & blend well. 

Mix in the rice flour and baking powder. 

The mixture will seem extra gooey since mochi flour is being used. 

Preheat the oven to 300 degrees. 

Grease cookie sheets and drop a medium sized spoonful of mixture on the sheet for each cookie. 

Bake for 25-30 minutes for chewy cookies. 

35-40 minutes for a crisper cookie.