• Preheat your oven to 350°F/175°C and line two baking trays with parchment paper.
• Mix the flax and water in a bowl and set aside.
• Blend the pecans/almonds in a blender/food processor until they are flour.
• Add this and all other dry ingredients to a large bowl and mix together.
• Blend the dates in a high-speed blender/food processor until they are broken down into really small pieces.
• Rub them into the dry mixture with your hands.
• Add the coconut oil and flax/water mixture to the dry mixture, and knead until all ingredients are combined and a dough forms.
• Divide the dough into 12 equal balls, and press them down flat into ½cm-thick circles on the baking trays, equally spaced apart.
• If you have cookie stamps, press them into each cookie now to make a pattern.
• Bake the cookies for 13-14 minutes until they are just beginning to brown (they will still be soft), then remove from the oven and leave to rest on the baking tray for 5 minutes. 
• Transfer to a wire rack to cool for 15 minutes.

Frosting (optional)

• Heat the coconut butter on your stovetop in a small saucepan on a very low heat, until it becomes runny. Remove from heat.
• Mix in the stevia and cinnamon, and spoon the frosting into an icing bag.
• Use this to decorate your cookies with festive shapes!