An anti-inflammatory and anti-oxidant wonder in a delicious cookie!

2 cups flour
1 1/3 cup rolled oats
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp pumpkin pie spice
1 2/3 cups sugar
2/3 cup canola oil
2 tbsp molasses
1 cup canned pumpkin
1 tsp vanilla
1 cup walnuts, finely chopped
1/2 cup chocolate chips

Preheat oven to 350 degrees. Grease two cookie sheets or bake on parchment baking paper.

Mix together flour, oats, baking soda, salt and spices.

In a separate bowl mix together sugar, oil, molasses, pumpkin and vanilla until well combined. Add dry ingredients to wet in three batches, folding to combine. Fold in walnuts and chocolate chips.

Drop by tablespoons onto prepared cookie sheets. Cookies do not spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or your fingers to press into a cookie shape. Bake for 16 minutes at 350 degrees. If you are using two sheets of cookies on two levels of your oven, rotate the sheets halfway through for even baking. You should have enough batter for four trays, about four dozen.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set – and they are even better the next day!