Preheat the oven to 180C Fan/365F and line a cookie sheet with parchment paper. Set aside.
Blitz the oats in a food processor for 2-3 minutes until fine oat flour forms. Skip this step if using ready-made oat flour.
In a mixing bowl, combine all dry ingredients apart from chocolate chips and mix well to incorporate. Set aside.
In a separate bowl, combine all wet ingredients and whisk until smooth.
Pour the wet mixture over the dry ingredients and mix, just enough to combine. Avoid over-mixing. Fold in 2 tbsp of dark chocolate chips.
Using an ice cream scoop or measuring cup, place a scoop of cookie dough on the cookie sheet and gently press with your fingers to flatten (until it’s 7-8cm wide). Using the remainder of the chocolate chips, dot them around the cookie and slightly push them with your fingers to ‘sink’ them into the cookie. Repeat with the rest of the cookies.
Bake in the oven for 10-12 minutes or until the cookies turn golden brown. Remove from the oven and cool down for a few minutes before eating.
*Refer to the blog post on how to make homemade pumpkin puree.