Preheat oven to 350F and line a baking sheet with parchment paper or silicon sheets.
Whisk together the ground flax and water in a small mug and set aside so it can gel up.
In a large mixing bowl, whisk together all of the dry ingredients.
In another medium sized bowl, whisk together the wet ingredients, including the flax.
Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart.
Bake cookies for 13-15 minutes until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.