Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the pumpkin puree, honey, melted coconut oil, and vanilla extract. Mix until smooth.

In another bowl, mix the gluten-free oats, almond flour, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until well combined. Fold in the chocolate chips if using.

Using a spoon, drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 15-20 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.