These Pumpkin Spice Chocolate Chip Cookies are guaranteed to become a fall favorite! Plus, they're made with 

 that are certified gluten-free and vegan, and free of 14 common allergens.

Pumpkin Spice Chocolate Chip Cookies

Preheat oven to 350 degrees and line two baking sheets with parchment paper; set aside. 

In a medium bowl, mix the gluten-free flour, baking soda, salt, ground cinnamon, ginger and nutmeg; set aside. 

In another medium bowl, using a hand mixer, mix together the light brown sugar, granulated sugar, shortening and half the pumpkin puree for 2 to 3 minutes.

Add the remaining pumpkin puree, chia egg, vanilla extract and mini chips; mix until combined. 

If you need to substitute an egg in a recipe, you can make a chia egg. Just add 3 tablespoons of warm water to 1 tablespoon of crushed chia seeds. Allow the seeds to soak for 5 minutes until you have a gel-like consistency. Then use the mixture in your recipe.

Using a hand mixer, combine the flour mixture and pumpkin mixture. 

Using a cookie scoop or tablespoon, scoop out cooking dough on to parchment-lined baking sheets.

Bake for 10 to 12 minutes or until lightly browned around the edges. Remove and place on a cooling rack. Store in a tightly covered container for up to 5 to 7 days. 