First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In a mixing bowl, combine melted coconut oil and coconut sugar. Stir to combine.
Then, add in pumpkin purée and and vanilla extract. Stir to combine.
Add in all remaining ingredients except chocolate chips. Stir.
Fold in chocolate chips.
Use an ice cream scooper to scoop balls of dough onto lined baking pan. Use hands to gently press down into cookie shape. These cookies do not spread while baking.
Bake for 9 to 10 minutes.
Finally, remove cookies from oven. Allow them to cool on pan for 5 minutes. Lastly, carefully place on cooling rack.
