Kat Can Cook

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.
2 Add the egg, pumpkin, and vanilla and mix for another 10 seconds.
3 Add oats, almond flour, salt, pumpkin spice, and baking soda and mix for another 10-20 seconds to incorporate.
4 Using a wooden spoon, mix in the chocolate chips by hand.
10 Refrigerate the cookie dough for at least 30 minutes.
11 Preheat the oven to 350 degrees F.
5 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.
6 Pat cookies down lightly with your palm and add a pinch of flaky salt to each one.
7 Bake for 11-14 minutes until golden around the edges and soft in the center.  
8 Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.
9 These can be eaten right away, or frozen for later.