To begin, preheat your oven to 375 and line a pan with parchment paper.
In a medium mixing bowl, add your oat flour, oats, flax seed, walnuts, cinnamon, ginger, cloves, nutmeg, allspice, baking soda, and salt and stir them together.
In a small mixing bowl, add your almond butter, maple syrup, molasses, vanilla and egg and whisk them together.
Pour your wet ingredients into your dry ingredients and stir them together till well combined.
Scoop your cookies onto your pan and flatten each cookie out, as these cookies won't spread much.
Bake in the oven for 8-10 minutes, or till the tops are set.
In a small mixing bowl, add your powdered sugar, almond milk and maple syrup and whisk thoroughly till well combined. Add more milk if not thin enough.
Drizzle over cookies (with a spoon) after they have cooled entirely.
Store these cookies in an airtight container at room temperature and they should last about a week. They can also be frozen.