Preheat the oven to 350° and line a baking sheet with parchment paper.
In a large bowl, combine ground flax seed and water and set aside to get for 10 mins.
Meanwhile, in a large bowl, combine oats, spelt flour, coconut, baking soda, salt, 3 tbsp millet and spices.
To the large bowl with the flax mixture, add the peanut butter, maple syrup, coconut oil, vanilla and dates and stir to combine.
Add the wet ingredients to the dry and stir together until no dry flour is visible. If the mixture is still a bit crumbly, add a scant cup of water and mix it in.
Scoop one heaped 1/4 cup at a time and form into six large cookies spaced evenly on the baking sheet. Take the final tbsp of millet and sprinkle evenly over all six cookies.
Bake for 12-16 minutes. Remove from the oven and let sit for five minutes before transferring to a cooling rack to cool completely. Store in an airtight container for up to three days at room temperature or freeze for up to two months.
