Cover 2 medium baking sheets (or 1 medium/1 small) with parchment paper and preheat your oven to 350 F (or if using a convection oven, preheat to 325 F).

Next, prepare the ground flax seed. I prefer to start with whole flax seeds. To begin, grind 1 tablespoon of whole flax seeds using a coffee grinder. Then add the ground flax seed to a small bowl. Add 3 tablespoons of water, stir and let sit for about 5 minutes until thickened into a "flax egg". 

Meanwhile, in a medium bowl, combine the gluten-free flour mix, almond flour, baking soda and salt. Stir with a large spoon until combined.

To a large bowl, add the canned pumpkin, flax egg, coconut oil, white sugar, coconut sugar, pumpkin pie spice, and vanilla. Stir, then add the flour mixture and stir until combined. Fold in the chocolate chips until evenly combined. 

Cover the bowl loosely with a towel and place in the fridge to cool for at least 30 minutes. Remove from the fridge and using a cookie scoop (or a small spoon and your hands,) scoop out roughly 1 1/2 tablespoons of the cookie dough and place on the parchment paper, spaced out between them (they won't spread much so you only need about an inch or two between each cookie.) Continue to drop all cookie dough, about 21-22 cookies between the 2 cookie sheets. Press down a bit on each cookie with a small fork to flatten (about halfway).

Bake at 350 F for 14-15 minutes, or until the edges and bottoms are browned (the center will still be a little soft). Remove from the oven and let cool at least 15 minutes; they will firm up as they cool. Makes about 22 cookies.

Store in an airtight container for 4-5 days in the fridge, or freeze up to one month.