vegan pumpkin oatmeal cookies

Sourced from Eat Drink Better; recipe by Heather Green – cookbook author and fashion editor.

Makes 4 dozen cookies

2 cups flour
1 1/3 cups rolled oats
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tbsp molasses
1 cup canned pumpkin or cooked pumpkin, pureed
1 tsp vanilla
1 tbsp ground flax seeds
1 cup walnuts, finely chopped
1/2 cup raisins

Preheat the oven to 350°F.

Combine flour, oats, baking soda, salt, cinnamon, and nutmeg in a mixing bowl.

In another bowl, mix sugar, oil, molasses, pumpkin puree, vanilla, and flax seeds. Add flour mixture and fold together. Fold in walnuts and raisins.

Place a tablespoon amount of cookie onto two greased baking sheets; keep each cookie an inch apart. Flatten into cookie shapes – they don’t spread out.

Bake for 15 minutes. For an even bake, rotate the sheets in the oven every 5 minutes or so.

Remove and place on a wire rack to cool.