Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Melt the coconut oil however you prefer. Set aside to cool.
In a medium bowl, lightly mix together the flours, coconut sugar, cinnamon, sea salt, baking powder, & baking soda. Set aside.
In a blender (I used a Vitamix), add the pumpkin, oil, maple syrup, & vanilla. Blend until smooth then add to the bowl with the dry ingredients. Mix together until well incorporated.
Add the egg & mix again until the egg is thoroughly combined.
Fold in the chocolate chips.
Using a cookie scoop or spoon, place 3-4 tablespoon-sized cookie dough onto the baking sheets. Be sure to shape the cookies into the size you would like them to end up as - they will not expand much in the oven. Bake for 15-18 minutes, or until slightly golden. They should still feel slightly soft; they'll continue to cook as you let them cool. Be sure to cool them completely or they will not hold their shape when you take a bite.
Enjoy! You can store these for up to 4 days, or freeze for later.
