Preheat oven at 350F/180C for 15 minutes. Prepare 2 large baking sheets either greasing it or lining it with parchment paper.

Cream the butter and sugar until smooth and creamy. I used a hand mixer.

In a blender, add flax seed powder and water and blend it until it's foamy.

Add the flax seed mixture and vanilla extract to the creamed butter. Stir it well using a wooden spoon/spatula.

In a medium size bowl, sift together the flour, baking soda, salt and cinnamon.

Add the flour mixture to the wet ingredients and combine it well using a spatula.

Now stir the oats and other optional ingredients you wish to include.

Drop the batter by a table spoon 2 inches apart. I used an ice cream scoop.

Wet your hands and flatten the cookies so that they are about ½ an inch thick.

Bake it for 12-15 minutes or until the edges are golden brown and the centre is little wet.

Remove it from the oven and let it cool in the baking sheet itself for 5 minutes. Then transfer it to a wire rack to cool it completely.