Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.
Whisk the egg in a mixing bowl. Add the almond butter, pumpkin, and vanilla. Stir until thoroughly combined.
Add the hazelnut flour, coconut sugar, baking soda, and salt. Stir to combine. When the ingredients are mostly incorporated, mix in the chocolate chips and stir until evenly distributed.
Scoop by scant 1/4 cupfuls onto the prepared sheet. (I like to use a leveled-off ice cream scoop with a release for easy, evenly shaped cookies. I bake six cookies at a time, wiping off the parchment in between batches.)
Bake 10-12 minutes or until just set. Check a minute or so early and extend cooking time, if needed, as all ovens vary. Allow to cool on the baking sheet for 5-10 minutes before removing to a rack to cool completely.