WFPB Pumpkin Chocolate Chip Cookies- from RMM

 Preheat oven to 350. 

1/2 of a 15oz can of organic pumpkin
1/2 c. of organic apple sauce
2 Tbsp organic almond or peanut butter
1 Tbsp vanilla
1/4 c. maple syrup
2 c. whole wheat flour (ww pastry flour if you have it)
3/4 c. brown sugar
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt
1 Tbsp ground flaxseeds
1 - 1 1/2 cups vegan chocolate chips

Combine wet ingredients. 

Sift dry ingredients together into the wet ingredients. Stir half way, then add chocolate chips.

Scoop onto cookie sheet lined with either parchment paper or silicone baking liners.

Bake until edges turn slightly golden. Watch them. I baked mine for 16 minutes at high altitude.