In a bowl add the wet ingredients: melted vegan butter, pumpkin puree, brown sugar, cane sugar, maple syrup, vanilla.

Step 1

Step 2

Whisk until combined.

Step 3

In a separate bowl combine the flour, oats, flaxseed meal, pumpkin spice, cinnamon, baking soda, and sea salt. Mix together.

Step 4

Add the dry ingredients to the wet in batches, folding into the cookie dough batter until just combined.

Step 5

Fold in the chocolate chips. Cover with a tea towel and refrigerate for 20 to 30 minutes.

Step 6

Scoop 2 tablespoons of the cookie dough batter onto the tray to form a cookie shape. Continue until you've used all the cookie dough.

Step 7

Bake for 15 minutes, or until lightly golden brown along the edges and bottom of the cookies.

Step 8

Let cool for 5 minutes, then transfer to a cooling rack to cool completely.