Vegan Pumpkin-Oatmeal-Chocolate-Chip Cookies

The other day, my friend Sam and I were musing about all of our favorite ingredients in cookies. I, personally, will eat anything that has chocolate and/or walnuts, and Sam is really into Pumpkin, Molasses, Nutmeg and Cinnamon. So we brainstormed a little, and we came up with these awesome cookies that have a little something for everyone. Later, we made another batch, adding pumpkin seeds as well, and they came out even better!

Ingredients
2 cups flour (any kind, except high-gluten) 1 1/2 cups quick cooking oats 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla extract 1 1/3 cups sugar 2/3 cups (melted) coconut oil or earth balance (canola works too, and is already liquid) 2 tablespoons molasses 1 can of pumpkin (like the kind for pumpkin pie) 1 tablespoon of ground flax
suggested add-ins: 1 cup of walnuts, chopped 1-2 cups of chocolate chips 1 cup of unsalted pumpkin seeds
1.Heat oven to 350, and grease two baking sheets (this batch will make 24-48 cookies, depending on how big you like them). 2.In a large mixing bowl, combine four, oats, baking soda, and salt. Mix together until well blended. 3.In a separate bowl, combine oil, sugar, cinnamon, nutmeg, vanilla extract, molasses, pumpkin and flax. Stir until well mixed. 4.Fold wet mixture into the bowl with the dry ingredients, adding walnuts, chocolate chips and/or pumpkin seeds one handful at a time. 5.The dough should be thick enough that you can form little balls and they hold their shape. Because these are vegan cookies, they won’t spread out too much in the oven, so you can put them really close together on the cookie sheet. Flatten them a little with your thumb, or with a fork. 6.Place them in the oven, and bake for 15-17 minutes.
Now, pour yourself a glass of soy and/or almond milk, and enjoy!!!!!