Easy Pumpkin Spice Chocolate Chip Cookies

(vegan, gluten-free)
Makes 20-24 cookies.

1 Tbsp ground flax seed mixed with 3 Tbsp water

1 box Betty Crocker Gluten-Free Chocolate Chip Cookie Mix
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger

1 cup canned pumpkin puree (NOT canned pumpkin pie mix)
1/4 cup oil (canola, coconut, melted Earth Balance, etc.)
1 tsp vanilla extract

Preheat your oven to 350º. Line a baking sheet with parchment paper.

Combine flax and water in a small bowl and set aside.

Combine cookie mix and spices in a large bowl and set aside.

Combine pumpkin, oil, vanilla, and flax mixture. Give it a good stir, then add it to the dry ingredients. Mix until it's nicely combined. Dough will be sticky. Scoop dough onto your baking sheet by heaping tablespoons, leaving an inch between cookies. Flatten each one with the back of the spoon.

Bake cookies 11-15 minutes, until a toothpick inserted into a cookie comes out clean. Let the cookies cool completely before storing in an airtight container for up to 4 days. Leftovers can be frozen, but you won't have any leftovers.