Preheat oven to 350 degrees.
In a medium mixing bowl beat together the coconut sugar and vegan butter with an electric mixer until pale in color — about 1 minute.
Add the butternut squash purée and vanilla and whip again until fluffy.
Add gluten-free flour, oats, cinnamon, pumpkin pie spice, baking powder, and sea salt. Stir to fully combine.
Fold in the chocolate chips.
Line two baking sheets with parchment paper.
Use a cookie scooper or tablespoon to measure 1 ½ Tbsp amounts of dough.
Leave them in a domed shape instead of flattening them.
Place the cookies 2 inches apart on the baking sheet.
Bake for 11-14 minutes until the edges are golden and the center is soft.
