Depending on when you read this, the entire west coast of the United States is covered in smoke. The wildfires this year have been so devastating, and I emphasize with anyone who is affected by them. There is no doubt that global warming is happening, and we need to accept this fact so we can move forward together and begin taking steps to help heal our earth. It’s not something that is disposable, it is our home and we have to care for it.
Many feelings came up this week. Fear, anxiety, and depression. Every time I looked out the window I would sink. You can’t even see the sky, let alone the sun. The weather should be 80 degrees here, but with the smoke it is 20 degrees cooler. It’s so creepy. The only way to push forward was for me to imagine it was cozy fog rolling in for fall. So pumpkin cookies it is.
These cookies are super soft and extremely addicting! I think I ate about 5 for lunch yesterday. Whether you are covered in smoke and need an escape, or just ready for to jump into pumpkin season (my favorite season), these cookies are a must.
Ingredients
1 tbsp ground flax
3 tbsp water
6 tbsp of vegan butter
1 cup coconut sugar
1 cup of pureed or canned pumpkin
1 tsp vanilla extract
2 cups gluten free all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp pumpkin spice
1/4 tsp sea salt
1 cup dark chocolate chips
Flake salt
Recipe
Mix ground flax seed and water in a small bowl and set aside.
In a large bowl, beat together the butter and sugar until creamy. Add in the pumpkin, flax mixture and vanilla extract until just combined.
In a separate medium sized bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the wet ingredients until just combined. Fold in chocolate chips.
Preheat oven to 350 degrees and line two baking sheets with parchment paper. Using a cookie dough scoop, scoop dough into balls and place on baking sheet 2 inches apart. Bake for 20 minutes, then carefully take out of oven and drop pan on counter a couple of times to spread out cookies. Top with flake salt and bake for another 4-7 minutes until just browned on bottoms. Let cool for 10 minutes.
