Coconut Almond Butter Cookies

Instructions

Pre-heat oven to 350 F (177 C).
In a small bowl, mix together 2 tablespoons of ground flax and 6 tablespoons of water. Let sit for at least 5 minutes. This makes flax goo.
In a medium bowl, mix almond butter spread, flax goo, vanilla extract, coconut extract and sugar together (wet ingredients).
In a separate bowl, whisk all (remaining) dry ingredients together.
Add dry ingredients into wet ingredients and mix well. Should form cookie dough that feels similar to sugar cookie dough.
Put in fridge for about 20 minutes.
Use a 2 tbsp scooper to get the right size. You should end up with about 16 cookies. Roll them into little balls, roll them in powdered sugar and place them on a parchment paper-lined baking sheet. These do spread out quite a bit so keep them far away from each other.
Press each ball with a fork twice to make an X (90 degrees from one another).
Bake on a cookie sheet (I lined mine with parchment paper) for 8 - 10 minutes. They will be very soft. Allow to cool for 5 - 10 minutes; this will cause them to firm up.