Pumpkin Chocolate Chip Cookies (gluten-free!)

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 2. Into a bowl, add applesauce, coconut sugar, cane sugar and vanilla. Whisk. Add the molasses, pumpkin and almond milk. Stir again. 3. In a separate bowl, whisk together the oat flour, coconut flour, pumpkin pie spice, baking soda and sea salt. 4. Add wet ingredients to the dry and stir until completely combined. 5. Fold in the chocolate chips, stir again. 6. Form cookie dough balls that are ~3 tablespoons in size. Shape them into a cookie shape and flatten a bit. 7. Bake for 12 minutes. 8. Garnish with sea salt. Let cookies cool for 30 minutes then enjoy!