Start by grounding the first cup of oats into flour using a blender. Once a rough flour is formed, add to a bowl with whole oats, coconut sugar, ginger, and cinnamon.

In a food processor, process pecans, dates, and coconut oil until a smooth-ish "dough" is formed - the dough should ball up in the food processor.

Combine dry ingredients with wet ingredients in a bowl until a sticky dough is formed. I found it best to mix dough with your hands!

If the dough doesn't clump together, add up until 3 Tbs of water until it sticks. If dough is too thin, add a little more oat flour incrementally.

Using an ice cream scoop, form little dough balls and flatten with hands into cookies.

On a baking sheet lined with parchment paper, dehydrate cookies in your oven at its lowest setting for two hours, checking halfway for doneness. When done, cookies should hold their shape but still be a bit soft in the middle.

Start by draining the cashews from the water they soaked in. Add drained cashews to a blender with almond (or other plant) milk, vanilla, coconut oil, and coconut nectar. (If you haven't any coconut nectar, maple syrup can be used as well.)

Blend frosting until it's smooth and creamy. Scoop a dollop of frosting on each cookie, and top with a little bit of cinnamon.

Enjoy!