In a small bowl, stir together ground flaxseed meal and water. Set aside in the fridge for 15 minutes. This is our flax “egg”.

Place vegan butter and coconut sugar into a large bowl and beat until fluffy.

Beat in flax “egg”, vanilla, and almond extract until combined.

Add in flour, baking soda, baking powder, and salt, and beat until combined.

Line 3 baking sheets with silicone baking mats.

Use a large cookie scoop to scoop out 21 dough balls — place 7 onto each prepared baking sheet.

Chill in the fridge for 30 minutes.

Preheat oven to 375 degrees F, then baked the chilled dough balls for 8-10 minutes.

Remove from oven, cool on the pan for 5 minutes, then transfer to a wire cooling rack.

Cool completely before frosting with vegan buttercream frosting!

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