In a small bowl, combine the flaxseed meal and water together. Whisk well, cover, and let it rest for about5 minutes or until it thickens.
Mix the dry ingredients in a medium sized bowl. In another bowl, whisk together the remaining wet ingredients and the flaxseed mixture.
Pour the wet mixture over the dry and mix with a wooden spoon until everything is well combined. Refrigerate the cookie dough for at least 1 hour before using. In the meantime, pre-heat the oven to 180 C and line a large tray with baking paper.
After the dough is chilled, scoop out 1 tablespoon of it at a time. Wet your hands and flatten each piece of dough between your hands, until you get a cookie that is about 2 mm thick. Arrange each cookie at least 4 cm (1.6 inches) apart from each other in the prepared baking tray. They’ll spread out quite a bit.
Bake the cookies for 10-12minutes or until golden brown around the edges. Let them cool on a rack before eating and store them in an airtight container.