Preheat the oven to 375° Fahrenheit. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, add the quick oats, chopped nuts, oat flour, ground flax seed, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Whisk to combine.

In a small mixing bowl, add the almond butter, maple syrup, milk, molasses, and vanilla. Whisk to combine.

Add the almond butter mixture to the oat mixture and stir until well combined.

Using a 2-tablespoon scoop, scoop the cookie batter onto the prepared baking sheet, leaving a couple inches of space between each cookie. With wet fingertips, gently flatten each cookie slightly. These cookies don’t really spread, so shape them into the thickness you prefer.

Bake for 8-10 minutes or until the tops are just set. Be careful not to overbake or the cookies will dry out and turn crumbly.

Let cookies cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely. Store in an airtight container on the countertop for a few days, in the fridge for 7-10 days, or freeze cookies for up to 6 months.