Step 1

In a large bowl, using a stand or handheld mixer, cream together the coconut oil and coconut sugar for 1-2 minutes until light and fluffy.

Step 2

Add the egg, pumpkin, and vanilla and mix for another 10 seconds.

Step 3

Add oats, almond flour, salt, pumpkin spice, and baking soda and mix for another 10-20 seconds to incorporate.

Step 4

Using a wooden spoon, mix in the chocolate chips by hand.

Step 5

Refrigerate the cookie dough for at least 30 minutes.

Step 6

Preheat the oven to 350 degrees F.

Step 7

Scoop 1 1/2 Tablespoon sized cookies onto two baking sheets, leaving a couple of inches between them. I like to use a large ice cream scoop for this.

Step 8

Pat cookies down lightly with your palm and add a pinch of flaky salt to each one.

Step 9

Bake for 11-14 minutes until golden around the edges and soft in the center.

Step 10

Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.

Step 11

These can be eaten right away, or frozen for later.