1 3/4 cups flour (I like 1/2 light spelt and 1/2 whole spelt)
2 teaspoons baking powder
3/4 cup pistachios or almonds (try dried fruits/raisins for reduced fat)
2 tablespoons flax seeds + splash water (but not "flax eggs")
3/4 cup maple syrup or cane sugar
(I would do cane sugar with the oil and melted butter with maple syrup)
1/3 cup vegan butter, melted or vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoons grated orange rind
nondairy milk, as needed for browning (I use soy)
1. Preheat oven to 350 degrees F. In large bowl, combine the flour and baking powder; stir in the nuts or dried fruits. In a separate bowl, whisk together the wetness of the flax seeds, sweetener, oil or butter, vanilla, almond extract and orange rind until thoroughly emulsified.
2. Make a well in the dry ingredients. Stir the wet into the dry until soft, sticky dough forms. Transfer the dough to a lightly floured work surface; with hands, form into smooth ball.
3. Divide the dough in 1/2, rolling each into 12" long logs. Transfer each to its own ungreased baking sheet. Brush the top of each log with a bit of milk for aesthetics.
4. Bake for 20 minutes. Remove from oven and allow to cool on the baking sheet placed on top of a cooling rack for 5 minutes. Transfer each log to cutting board. With a sizable and sharp knife, make firm cuts on a diagonal at about every inch.
5. Stand the cookies back up (sideways) on the baking sheets, and return to oven for 20-25 minutes longer, or until golden. Do not overcook!Remove to rack and let cool. Eat cookies; they last up to 2 weeks when stored in an air-tight container.