Preheat the oven to 350 F.
Mix 1 tbsp flaxseed meal with 2.5 tbsp water for the flax egg. Let sit at least 5 minutes before using.
Mix all dry ingredients in a large bowl: almond flour, 1:1 GF flour, coconut sugar, baking powder, and pumpkin spice.
Mix all wet ingredients in a separate bowl: pumpkin puree, olive oil, maple syrup, and the flax egg.
Combine wet and dry ingredients. It will be a bit on the moister side, but if you roll them in your hands, they should stay together well.
Line a baking sheet with parchment paper. Use about 2.5 tbsp of cookie dough per cookie. Top with chocolate chips.
Bake for 15 minutes or until a toothpick comes out clean.
