Ingredients

• 1 3/4 cup spelt or kamut flour Ingredients
• 1 tsp baking soda Ingredients
• 1 tsp ground cardamom Ingredients
• 1 tsp ground cinnamon Ingredients
• 1/2 tsp ground ginger Ingredients
• pinch of fine sea salt Ingredients
• 1/3 cup water Ingredients
• 3/4 cup maple syrup (There is more sugar in the original recipe - so you could add more if you like) Ingredients
• 1/2 cup melted coconut oil Ingredients
• 1/2 cup shelled pistachios, coarsely chopped Ingredients
• 1/2 cup roasted hazelnuts, coarsely chopped (original recipe says to peel them but I didn't -- I was being lazy) Ingredients
• 1/3 cup unsulfured dried cranberries Ingredients
• Optional: 1/2 cup orange peel (You could just use a cheese grater to get the zest from the orange) Ingredients

Instructions

1. Preheat oven to 350F.
2. Line an 8 × 4-in. loaf pan with plastic wrap.
3. In a large bowl, combine flour, baking soda, spices and fine sea salt.
4. In a separate bowl, combine water, maple syrup, melted coconut oil, nuts and cranberries.
5. Add the wet ingredients to the dry and mix until just combined.
6. Place into the loaf pan you lined with a large piece of plastic wrap. Press the mixture down and make sure it's covered by the wrap. Freeze batter for 2 hours.
7. After 2 hours, remove batter from the freezer. If you did NOT half the recipe, then you'll have to cut the batter into half crosswise (I know.. that sounds confusing, but you'll know what I mean once you make it). And then slice each cookie about 1/3 of an inch thick.
8. Line a cookie sheet with parchment paper and place cookies on sheet.
9. Bake for 12-15 minutes until golden brown.