Soft, spicy cookies studded with walnuts, raisins, and dates. Keep these in a covered container for a day to enhance the flavors!
Preheat oven to 375°.
Mix the ground flax and water. Set aside.
In a large mixing bowl, place the flours, pumpkin pie spice, cinnamon, and salt. Stir to combine. (See note.)
Add the remaining ingredients, including the flax mixture, except for the nuts and fruit. Whisk to combine.
Add the nuts and fruit and gently fold into the batter.
Drop by tablespoon, about 2 inches apart, onto parchment-lined cookie sheet. Bake for 13-15 minutes.
Cool on a wire rack. Store in a covered container in between parchment or waxed paper.
Serving: Makes approximately 3 dozen cookies.
Note: You can easily make oat flour by grinding old-fashioned oats to a flour consistency, using a blender or food processor.