In a ramekin or small bowl, combine ground flaxseeds with 3 tablespoons of warm water. Let sit for at least 10 minutes.
In a large bowl, mash banana, then mix in pumpkin, and coconut oil until combined. Then mix in flax “egg.”
Add dry ingredients (oat flour, baking soda, salt, cinnamon and cloves) to the wet ingredients and mix until combined. Do not overmix.
Fold in rolled oats and chocolate chips, until evenly distributed.
Using a cookie scoop or tablespoon, scoop a ball of dough, about 1 inch in diameter onto a parchment paper lined baking sheet. Press down slightly with your (clean) fingers.
Bake for 12 minutes, removing from oven once golden brown. Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a cooling rack. Enjoy!
Store leftovers in a cool, dry, airtight container for up to 1 week.