These are so delicious, easy and almost cake-y… you’ll be amazed.  One cookie alone or with a scoop of soy ice cream or yogurt and you’ll feel stuffed with dessert-y goodness!  I’ve adapted from my vegan chef idol, Isa Chandra Moskowitz.

Ingredients:

2 cups all-purpose 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 (not pumpkin pie mix)

1 tsp vanilla

1 tbsp flax seed (it’s recommended that they’re ground, but I’m lazy and leave them whole)

1/2 raisins

Preheat oven to 350 degrees.  Lightly grease two cookie sheets.

Mix together the flour, oats, baking soda, salt & spices.

In a separate bowl, mix together the sugar, oil, molasses, pumpkin, vanilla and flax seeds – until very well combined.  Add the dry ingredients to the wet, folding to combine.  Fold in raisins.

Drop by tablespoons onto the prepared cookie sheets.  They don’t spread very much so they can be placed about an inch apart.  Flatten a bit with a fork.  Bake 16 minutes.

Remove from oven, cool on the cookie sheets for 2 minutes, then transfer to a cooling rack.  These taste best when they’ve had time to cool & set… and even better the next day!