First, preheat the oven to 350° and line a baking tray with parchment paper or a silicone baking mat.
Add the gluten-free flour, xanthan gum, flaxseed meal, baking soda, and cinnamon in a large bowl. Whisk to combine until all lumps are removed and set aside.
In a separate bowl, combine the pumpkin puree, melted vegan butter, vanilla extract, maple syrup, coconut sugar, and nut butter with a hand held mixer.
Add the wet ingredients to the dry and mix with a spoon until just combined.
Sprinkle in and gently fold in the chocolate chips. Give your dough about 5 minutes to thicken up a little as the flaxseed thickens a bit over time.
Use a tablespoon or small ice cream scoop (I like to use a scoop) to scoop a ball of dough about 2 tablespoons in size onto your baking sheet. Place your dough balls about 2″ apart. You can grease the back of a spatula (I just used some coconut oil) to flatten down the cookies a bit before baking as well so they don’t puff up into a mini mound. Bake for 13-15 minutes or until they are set and beginning to brown a bit and cool on a baking rack.