Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Prepare the flax egg by adding 3 tbsp of water to 1 tbsp of flax seed meal. Mix together and then let sit for 5-8 minutes until a yolky consistency has formed.
Begin to cream together the vegan butter and sugar using a kitchen aid or hand beaters. Then add the flax egg and the vanilla.
Combine all the dry ingredients in a separate bowl and whisk together.
Slowly add the dry ingredients to the butter mixture either using the paddle attachment on the kitchen aid or by hand with a wooden spoon.
Prepare the cinnamon-sugar mixture by combining the cinnamon and sugar together in a separate bowl.
Use a melon ball scoop or measure out 2 tbsp of dough and roll into a ball. The batter will be soft but still workable. Roll/coat the cookie dough ball in the cinnamon-sugar mixture and place on the baking sheet. Do the same for the rest of the cookies. I baked 6 cookies together for the first batch and then 4 for the second. Bake for 12-14 minutes (mine were good at 13). If baking in two separate batches, store the extra batter in the fridge while the first batch bakes.
Let the cookies cool for at least 8 minutes on the baking sheet, then gently transfer them to a cooling rack to let them cool for another 10 minutes or longer.