Adaptation of Vegan Pumpkin Cookies

• 2 cups whole wheat pastry flour
• 1 cup rolled oats
• 1 cup sugar
• 1 teaspoon baking soda
• 12 teaspoon salt
• 12 teaspoon fresh nutmeg
• 1 teaspoon cinnamon
• 3 tablespoons molasses
• 16 ounces pumpkin puree
• 12 cup olive oil
• 3 tablespoons ground flax seeds
• 3 tablespoons maple syrup
• 12 cup walnuts

1. Preheat the oven to 350F.
2. Mix the dry ingredients.
3. Mix the wet ingredients.
4. Mix the wet with the dry.
5. Fold in the walnuts.
6. (Add other nuts, almonds, raisins, candied ginger, dates, etc.
7. if desired.
8. ).
9. Form 1.5" balls and flatten onto an ungreased cookie sheet.
10. Bake for at least 15 min, until crisp.
11. These will not be very sweet, but should still taste nice.

whole wheat pastry flour, rolled oats, sugar, baking soda, salt, fresh nutmeg, cinnamon, molasses, pumpkin puree, olive oil, ground flax seeds, maple syrup, walnuts

Taken from www.food.com/recipe/adaptation-of-vegan-pumpkin-cookies-174085 (may not work)