In a large bowl, add the coconut oil and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
Add the oat flour, xantham gum, baking powder and baking soda, pumpkin spice, cinnamon and sea salt into the mix. Blend for about 1 minute. Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Fold in the chocolate chips with a spatula.
Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
Preheat oven to 350 degrees. Remove Saran Wrap and scoop 2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary. Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 12-15 minutes; 15 will still be soft but slightly firmer.
Remove and let cool for exactly 10 minutes. Serve and enjoy!!
This recipe is vegan and gluten free.
IF USING REGULAR FLOUR
You can make these cookies using regular unrefined all purpose flour. Just swap it equally for the oat flour and do not add the xanthan gum.