• Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper then set aside.

Prepare the flax egg:

• Add the ingredients for the flax egg to a small mixing bowl and whisk together. Set aside while you work on the rest of the recipe.

Prepare the cookies:

• Add the ingredients for the cookies to a medium mixing bowl
• Re-whisk the flax egg and add it to the bowl with the cookie ingredients.
• Combine everything together with a fork, mashing the ingredients together so they are evenly distributed.
• Remove the mixture from the mixing bowl with your hands and form a large ball.
• Transfer the cookie mixture onto a flat surface or countertop.
• Place an additional piece of parchment paper on top of the ball of the cookie mixture and using a rolling pin, roll it out into a 7 x 9 square.
• Using a 2-inch round cookie cutter, cut out 14 small cookies from the rolled-out cookie mixture and place them onto the prepared cookie sheet.
• Bake at 350 degrees for approximately 15-17 minutes, or until the edges are golden.
• Allow to cool completely before removing from the cookie sheet.

Prepare the icing:

• Add all the ingredients for the icing to a small bowl and stir together until the mixture is smooth.
• After the cookies have completely cooled, take one cookie at a time and dip it upside down into the icing mixture.
• Optional: Sprinkle healthy toppings onto the icing like chia seeds, hemp seeds, sliced almonds, cacao nibs, shredded coconut, etc.
• Place the iced cookies onto a cooling rack or onto a plate for the icing to firm.
• Store in an air-tight BPA-free container.
• Enjoy!