Grounding GF Pumpkin Chocolate Chip Cookies

The perfect fall treat to share with family and friends. That don’t taste gluten-free! Baked with a trio of spices, in four simple steps, and 30 minutes. These cookies have a soft, cake-like center, and slightly crunchy outer texture; sure to be requested at next years Holiday party and family / friend gatherings. Ready to bake? See recipe below…

Choose your own adventure with this recipe. Make them mini, because mini foods!! Enjoy a trio and pair with Renew Matcha Tea Latte recipe to sip and connect with your body, mind and soul.

About

In Ayurveda, pumpkin is mostly made up of the Earth element and supports grounding. For fall, a light and ethereal, predominantly vata season and time of year. It’s comforting, grounding, and nurturing.

How to Make

Gather the ingredients- one small bowl, one medium bowl, whisk, cutting board and knife, baking sheet, spoon and spatula, small skillet, parchment paper.

Wash your hands.

Set the mood - Inhale deep into your belly three times. Visualize a plant or tree roots sprouting from the bottom of your feet and into the floor beneath you and into the soil.

Step 1

Begin by making the chia ‘egg’ recipe in medium bowl. While the chia ‘egg’ “sets”, portion the GF flour into the small bowl and whisk together the salt and spices. Next, place the small skillet on the smallest stove top burner over low heat with the cube of butter to begin melting. While the butter melts, pit, slice, and chop the dates. Scoop the dates into the medium bowl with the chia ‘egg’ and spoon ingredients together until the dates have mostly separated and integrated together.

Step 2

Preheat oven to 350. Once the butter has melted in step 1, portion the pumpkin into the small skillet with the butter. Slowly whisking until incorporated. Stir in the vanilla bean paste, almond extract, and maple syrup. With a spatula, scrape the pumpkin butter mixture into the medium bowl with chia dates and mix. Slowly begin adding all of the dry mixture from the small bowl, about 1/2 C at a time, to the wet ingredients and stir together until mostly mixed (see photo below and step 3).

Step 3

As you can see in the photo above the mixture is mostly combined. Now, stir in the chocolate chips until you can no longer see any flour, stir about five times. Cut a sheet of parchment paper (optional) the length of your baking sheet.

Step 4

Lastly, with your hands or two spoons portion cookies onto baking sheet. Bake for 12 minutes. Check done-ness. Possibly continue baking if when you gently apply pressure to the top of a cookie and it creates an indent. Then, continue baking for up to three minutes. If not, turn off the oven and take cookies out with an oven mit, placing them on a heat resistant surface to cool.

Recipe

Makes about 12 medium cookies / 52 mini cookies

GF Pumpkin Chocolate Chip Cookies

• 1 chia seed ‘egg’

• 2 C Pamela’s GF Baking and Pancake mix

• 1/4 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1 stick / 1/2 C melted butter

• 8 Medjool dates, pitted and chopped

• 1 C homemade pumpkin puree or canned

• 1.5 TBS maple syrup

• 1/2 tsp vanilla bean paste (recommended) or vanilla extract

• 1/2 tsp almond extract

• semi-sweet chocolate chips, half of a 10oz bag or bakers choice

Directions

1. Begin by making the chia seed ‘egg’ recipe above in the medium bowl. Set aside until Step 3.

2. Preheat oven to 350.

3. Pit, slice, and chop the dates. Add them to the chia seed ‘egg’ and stir until the dates have mostly separated and evenly mixed with the chia seeds.

4. Add the dry ingredients to a small bowl and whisk to combine. Set aside until Step 6.

5. Place the butter in a small skillet over low-heat on a small stove-top burner until melted, then remove from heat. Pour in the pumpkin, vanilla bean paste, almond extract, and maple syrup. Whisk together until fully mixed and the butter is no longer separated. Add the pumpkin butter mix to the chia date in medium bowl to whisk and combine ingredients.

6. Slowly add about a 1/2 C of dry ingredients to wet ingredients at a time. Stir, until almost all off the dry mix is gone and mixed in. Now, add the chocolate chips and continuing stirring until all of the dry ingredients are combined for a slightly tacky to the touch texture and consistency is achieved.

7. Place a piece of parchment paper on the baking sheet (optional). With your hands or two spoons scoop mini or medium sized cookies onto baking sheet.

8. Bake 12 minutes or until the top of the cookies are slightly hardened to the gentle touch and don’t create an indent when you place your finger on the top to test them. Please be careful, the oven and cookies are hot!

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