Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, combine your wet ingredients and mix well.
Combine the dry and wet ingredients and mix very well. If the batter is too thick/crumbly, add the extra 1/4 cup of pumpkin. Fold through your chocolate chips.
Form 8 large balls of cookie dough (or 16 small ones) and place on the lined tray. Press each ball into a cookie shape.
Bake for 12-15 minutes (vegan and gluten-free option) or 20-25 minutes (keto and paleo option), or until cookies have firmed up.
Remove from the oven and allow cookies to cool completely.
Notes
TO STORE. Place the leftover breakfast cookies in an airtight container and store them at room temperature for up to 3 days. To keep them fresher for longer, store them in the fridge for up to 1 week. TO FREEZE. Once the breakfast cookies have cooled, place them in a ziplock bag and store them in the freezer for up to 6 months.