Step 1

Preheat the oven to 350F (180C). Spray a large rimmed baking sheet (I used an 18x13 inch half sheet pan) with nonstick cooking spray. (if you can eat some oil) or line with parchment paper.

Step 2

In a blender, process the oats, coconut sugar, nuts or seeds, water, spices, vanilla and salt (not the baking soda) until smooth. Stop and scrape down the sides of the container several times until completely smooth. Add the baking soda and blend a few second to combine.

Step 3

Pour the batter onto the prepared baking sheet. Spread with a spatula into an even layer (lift and tilt the pan for even and complete coverage).

Step 4

Bake in the preheated oven for 10 minutes.

Step 5

Remove the baking sheet from the oven; using a knife or pastry scraper, cut into rectangles (I cut into 7x8 rows, 56 cookies).

Step 6

Return the cut cookies to the oven and bake for another 30 to 35 minutes until deep golden brown and crispy (they will look dry, and also feel firm to the touch).

Step 7

Remove all the cookies that look done. If any cookies (towards the middle) need additional baking, keep them on the baking sheet and return to the oven for several more minutes until the cookies are crisp.

Step 8

Completely cool the cookies on a cooling rack.