Mix the flax and water and set aside for 10 minutes until gelatinous. You can use an egg instead if you prefer

Combine the spread, half of the almond flour, the white and brown sugars, flax egg, vanilla, baking soda and baking powder in a bowl and mix together

Beat in the other half of the almond flour until all the ingredients are thoroughly incorporated. The mixture will be stiff. Cover the bowl with plastic wrap and chill in the fridge for 1 hour

Combine the topping ingredients in a small dish

Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across. Roll each ball in the topping mixture and put on the baking sheet 2 inches apart

For flatter/crisper cookies, press each one down with your fingers, keeping them about 1/4 inch thick. If you bake them in the ball shapes they'll spread and form a more domed-shaped cookie

Remove the cookies to a rack and let cool for 20 - 30 minutes before serving. They're fairly crumbly when they're hot but they stay together well once they're cool