Combine the coconut oil, pumpkin, almond butter and eggs in a bowl. Mix until combined.
Add sweetener and continue mixing until combined.
In a separate bowl add the remaining dry ingredients and mix together.
Add the dry ingredients to the wet ingredients and mix until fully combined.
Add chocolate chips and lightly mix until they are evenly distributed. Save 1/3 of the chocolate chips to add to the top of the cookies for better presentation.
Using a cookie scoop form 12 cookies on a greased baking sheet. Top with the reserved chocolate chips. Bake for 8-14 minutes. The cookies will be set, but not completely firm when they are finished. As the cool they will solidify.
Allow to cool for 20 minutes. Store in the fridge for 7-10 days or in the freezer for 1 month.
Reserve 1/3 of the chocolate chips for topping the cookies right before baking. This improves the presentation.Using ingredients at room temperature makes it easier for the batter to come together without clumps.The cookies will seem soft and crumbly when they come out of the oven but will become more firm as they cool.