1
Preheat oven to 350F and line a baking sheet.
2
Combine flax meal and water and let sit for 5 minutes.
3
Combine all ingredients in a bowl and mix well to create a thick, dense, dough. I you are using unsalted almond butter, add salt to taste.
4
Form the dough into 1" balls, and place approximately two inches apart on the baking sheet.
5
Use a fork to flatten each ball. Press down, rotate 90 degrees, then press down again to make a crisscross pattern.
6
Bake for 12-15 minutes until the edges of the cookies begin to brown. Cook for less time to make a softer cookie, or cook for longer if you prefer them crispy.
7
Remove the cookies from the oven and allow to cool. They can be stored in an airtight container at room temperature for up to three days.
