First make the flax egg. To a small bowl add 1 tablespoon flaxseed meal + 3 tablespoons water, mix together and set aside for 3 – 4 minutes until gelled. Set aside

To make oat flour, add oat to a food processor and process until you get the consistency of flour. Reserve about 2 tablespoons of flour and set aside

Combine dry ingredients in a bowl. Stir in remaining ingredients to form a dough. It will be dry at first but should turn into cookie dough within a minute of stirring.

Form dough into a big ball then cover and refrigerate for at least 2 hours, preferably overnight.

When ready to bake, preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.

Line a flat surface with parchment paper, sprinkle with reserved oat flour. Turn the chilled dough onto the surface and allow it to sit for 30 minutes.

Gently knead it with your hands until it's pliable, then roll the dough to ¼” thick and cut out with cookie cutters. Remove the extra dough and transfer the cut cookies onto the baking sheet. Repeat with the rest of the dough until you don’t have any left.

Bake the cookies for 9 – 11 minutes until they’re nicely golden brown.

Cool on a wire rack. Make sure the cookies are completely cooled before frosting them, or the frosting will melt.

When ready to ice, whisk together the icing ingredients in a medium bowl, pour into a piping bag and pipe onto the cookies!