Ingredients
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a small bowl, make the flax “egg” by combining the ground flaxseed with the water. Whisk to combine and set aside to thicken.
- In a medium bowl, combine the oat flour, tapioca starch, pumpkin pie spice, baking powder, baking soda, and salt. Whisk to combine.
- In a large bowl, combine the pumpkin puree, brown sugar, coconut oil, maple syrup, apple cider vinegar, and vanilla. Whisk together until smooth.
- Add flax “egg” to the pumpkin mixture and whisk to combine.
- Add the oat flour mixture to the pumpkin mixture and stir to combine. Until no flour streaks remain. Then fold in the chocolate chips.
- Using a 2 tablespoon scoop, scoop cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. I was able to fit 6 cookies on to my half-size baking sheet.
- Bake in the preheated oven for 12-13 minutes. Be careful not to overbake these or they'll be crumbly and dry.
- Let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. Store leftovers in a lidded container on the counter for up to a week.
Notes
*If preferred, you can use a regular egg in place of the flax “egg”.
**See post above if you want to try blending your own pumpkin pie spice. Or you can always just use cinnamon.