Preheat your oven to 325 degrees f. and line two baking sheet with parchment paper.

In a large mixing bowl, whisk honey, peanut butter, pumpkin puree and coconut oil.

Crack an egg in and add vanilla extract; whisk until mixture turns thick and creamy.

In another mixing bowl whisk together; oat flour, rolled oats, baking soda, baking powder, salt and cinnamon.

Add these dry ingredients to your wet mixture, using a wooden spoon mix until all the ingredients are well incorporated.

Add in the chocolate chips, and gently fold to combine.

Using a small cookie scoop or a tablespoon, drop 2 tablespoon portions, 2 inches apart, onto the prepared baking sheet.

Gently press into a thick cookie shape. These cookies will not spread, they'll remain the same shape as before baking.

Place your cookie sheet into your preheated oven and bake for about 12 minutes, switching baking sheets position halfway through baking, so they're all nicely, evenly golden brown.

Let your cookies cool for 5 minutes on the baking sheets before transferring to the racks to cool completely.

You can store these cookies in an airtight container at room temperature for up to 1 week, or freeze a few batches for "emergencies" like I do.

Enjoy!