Preheat oven to 350F (180C).
In a coffee cup, mix the flax and water together and set aside to thicken for about 5 minutes.
In a small bowl, beat the vegan butter and sugar together until creamy, about 2 minutes. Add the remaining wet ingredients to the butter and sugar, including the flax mixture, and mix well.
In a large bowl, add all the dry ingredients together (sifted) and mix well with a fork or spoon.
Add the wet mixture into dry and combine until a dough is formed. If your dough needs more moisture, add up to 1 TBSP of water. I used Earth Balance and it was fine without adding anything extra.
Put the dough between two sheets of parchment paper and roll it out to about 1/4 inch thick. Place it onto a baking tray and chill the rolled dough in the freezer for 15 minutes or in the fridge for 30 minutes.
Once chilled, cut your cookie shapes and lay them back on the parchment and set them on a cookie sheet. If you don't have parchment and were using wax paper to roll out the cookies, lightly grease the cookie sheets. DO NOT PUT WAX PAPER IN THE OVEN. Re-roll remaining dough until it’s all used up, chilling in between if needed.
Bake 8 - 11 minutes.