Pumpkin Spice Chocolate Chip Cookies

• 1-3/4 cup Oat Flour, Gluten-free If Needed (193g)
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon Non-GMO Cornstarch
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 5 Tablespoons Vegan Butter, Softened To Room Temperature
• 5 Tablespoons Coconut Sugar, Packed
• 1/2 cups Plus 2 Tablespoons Raw Organic Cane Sugar
• 1/4 cups Canned Pumpkin Puree
• 2 Tablespoons Water
• 1 Tablespoon Avocado Oil (or Another Neutral Flavored Oil)
• 2 teaspoons Baking Powder
• 1/3 cups Enjoy Life Foods Dark Chocolate Morsels

1. In a medium bowl, combine flour, pumpkin spice, cornstarch, baking soda and salt.
2. In a separate large bowl, beat butter and sugars using an electric hand mixer until creamy and combined. Add pumpkin and beat until well mixed.
3. In a separate small bowl, whisk together water, oil and baking powder. Add to the butter mixture and beat until just combined, about 30 seconds. Add flour mixture into butter mixture and stir until well-mixed. Stir in chocolate chips. Your dough will be quite wet and sticky.
4. Cover and chill for at least 4 hours.
5. Preheat oven to 350u0b0F and line two cookie sheets with parchment or a silpat.
6. Scoop the dough into 1-tablespoon-sized balls (I used a cookie scoop) and place on the pan. Do not flatten them out at all. (See note below.)
7. Bake until top feels set and the edges just begin to darken, about 16-17 minutes. Let cool completely on the pan (they set up a lot once cooled!). Devour!
8. Notes:
9. Please weigh your flour to ensure results
10. If your oven isn't big enough for both trays at once, then leave the unbaked sheet in the fridge until ready to use to keep the dough cold.

flour, pie spice, nongmo cornstarch, baking soda, ubc, butter, coconut sugar, sugar, ubc, water, avocado oil, baking powder, chocolate

Taken from tastykitchen.com/recipes/desserts/pumpkin-spice-chocolate-chip-cookies/ (may not work)