Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.

Step 2

In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder, baking soda, spices and salt. Set aside.

Step 3

In a large bowl, whisk together all the wet ingredients: pumpkin, coconut sugar, maple syrup, coconut oil, flax egg and vanilla.

Step 4

Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well mixed, and no flour patches remain. Fold in chocolate chips.

Step 5

Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Cookies will spread just a bit; if you don’t flatten them, you’ll get very round, domed cookies. Optionally, dot with chocolate chips—this will help if you choose to flatten the cookies (the dough is sticky). If desired: using a fork, flatten the cookies to desired thickness.

Step 6

Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the sheet for about 12 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

Step 7

One Bowl Gluten Free Vegan Pumpkin Bread

Step 8

Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (Vegan, Gluten Free)

Step 9

Moist Gluten Free Chocolate Pumpkin Muffins (Vegan, GF)