Chocolate Chip Pumpkin Gingerbread Cookies
I’ve wanted to dye my hair red for like an entire year now.
Not like red-red, but an auburn(y)-honey color.
But I haven’t. Mainly because I tend to wimp out every single time I get remotely close to actually calling the hair place to make an appointment. I can always think of some excuse to not do it.
I’m all like I’ll do it after I’m a bridesmaid in that wedding. Because another bridesmaid already has gorgeous red hair (that’s natural) and how you gonna have two bridesmaids with red hair. But it’s a holiday wedding so maybe all the bridesmaids should dye their hair red. Yes, that’d be festive. I vote for that.
And other times I’m all like it’s fun to have hair that’s never been dyed. Because you know, being natural is all trendy and what not. But who really cares if I have virgin hair? Umm no one. Everyone couldn’t care less. It’s hair. It’ll grow back.
And then all those motivational calendar are telling me “you’ll regret the things you don’t do more than the things you did do.”
And that most definitely applies to hair.
So now imma thinking I should just do it. Before Christmas it’s happening. Because really, why in the world not?
In my transition to all things ginger, I made gingerbread cookies.
Pumpkin Gingerbread Cookies
makes 12 cookies
1 cup + 1 Tbsp oats (I used quick oats)
1/3 cup pecans, raw
1/4 cup brown sugar
1 tsp ginger, ground
1/2 tsp cinnamon
1/2 tsp cloves, ground
1 tsp baking powder
1/2 tsp salt
1/3 cup pumpkin puree
2 Tbsp molasses
1 flax egg (1 Tbsp flaxseed + 2 Tbsp almond milk)
2 Tbsp dark chocolate chips
Preheat oven to 350F. Combine ground flaxseed and almond milk and allow the mixture to thicken for 5 minutes to create you ‘egg.’ Meanwhile, combine oats, pecans, brown sugar, ginger, cinnamon, cloves, baking powder, and salt in the bowl of a food processor/coffee grinder. Process until all ingredients are ground into a flour. Pour dry ingredients into a large bowl and set aside. In a separate smaller bowl, combine the pumpkin puree, molasses, and flax egg. Pour the wet ingredients in the dry ingredients and combine until a dough is formed. Stir in chocolate chips. Roll dough into 12 balls and bake for 15-18 minutes. Cool on a baking rack before stuffing into your face.