Preheat the oven to 350 degrees Fahrenheit.
In a medium size bowl -with a hand blender- blend: pumpkin, egg, canola oil, sugar, and vanilla. Set aside.
In a separate large bowl, combine the dry ingredients: flour, oats, flaxseed, baking powder, cinnamon, and ginger.
Add the wet ingredients into the dry ingredients and stir until combined.
Gently stir in the chocolate chips.
Place 1.5 tbsp dollops onto a prepared baking sheet lined with parchment paper. I prefer to use a scoop for this to ensure I have evenly shaped cookies. You can pat down with a fork to flatten or leave as rounds.
Bake for 10 - 12 minutes. You’ll know it’s ready when a toothpick inserted into the middle comes out clean.
Enjoy these while they are warm. Store in an airtight container in the fridge or feel free to freeze the cookies.
