Preheat the oven to 350 degrees. Blitz the rolled oats in a blender or food processor until it turns into a uniform flour.
In a bowl, combine the almond butter, softened butter, pumpkin puree, and maple syrup. Whisk in the egg. In another bowl, combine the coconut sugar, almond flour, ground oats, tapioca flour, baking soda and salt. Slowly add the dry ingredients to the wet ingredients, stirring together a little at a time until it is all combined. Fold in the chocolate chips.
Liberally grease a seasoned 10” cast iron pan with butter or butter substitute. Pour the dough into the cast iron pan and smooth it with a spatula so it is even. Top with extra chocolate chips or chunks if desired. Bake for 20-25 minutes or until the top of the cookie is firm and slightly golden.
To make the caramel, heat the butter, coconut milk, maple syrup and coconut sugar in a small saucepan over medium heat. Allow the mixture to come to a boil and reduce to a simmer,