Combine oat flour, sugar, walnuts, baking powder, cinnamon and all spice in a bowl and whisk to mix.
Add in the cashew butter, orange juice and brandy. Using a fork mash the mixture together until it becomes dough like. Use your hands to mix it well and form a ball of dough.
Form into oblong patties about 2-3 inches long and ½ inch thick. Press each cookie on the back of a cheese grater to make a pattern on top. This isn’t necessary but traditional.
Place on a baking sheet and bake for 20-25 minutes until golden at the edges. Mine took 23 minutes.
Once cookies are completely cool (the next day is best), prepare the syrup. Combine all ingredients in a saucepan and bring to a boil. Lower heat to simmer. Remove cinnamon stick and lemon if desired (can get in the way while dipping the cookies).
Begin dipping the cookies, use a serrated spoon to dip each cookie into the syrup. Be careful to only dip for a few seconds so the cookies don’t fall apart, but making sure to completely cover the cookie.
Place them on a platter and sprinkle with chopped walnuts over them as you go.
Notes
Can use coconut sugar if you want but the flavor will change slightly.
I used store bought cashew butter made only with roasted cashews. You can try raw or making your own too. If the cashew butter you use has any other ingredients then the texture may change slightly.
You may need to add more flour if your dough is too sticky. This can happen if the cashew butter is overly runny. Start at the lower range and add a tablespoon at a time until your dough doesn't stick to your hands a lot.