Start by stirring together the flaxseed meal and the water in a small bowl. Let sit to thicken for 5 min to make a flax egg.

In a large mixing bowl, cream together the butter and sugar with electrical beaters or in a stand mixer, until light in color and fluffy. Mix in the falx egg and vanilla.

In a small bowl, stir together the flour, baking powder and salt. Gradually add the flour mixture on the lowest speed until just combined.

Divide the dough in half and flatten each half into a disk. Place the dough between two sheets of parchment paper and using a rolling pin, roll out the dough to a ¼" thick rectangle. Remove the top piece of parchment paper. Repeat with the other half of cookie dough. If the dough is very loose, chill in the fridge for 15 min.

In a small bowl, stir together the ingredients for the cinnamon filing until creamy and smooth. Divde in half, then gently spread out the filling over the cookie dough. Carefully roll it tight using the parchment paper to help, it can be a little sticky, so go slow. Wrap up the rolled up log in plastic wrap and chill in the fridge for one hour.

Preheat the oven to 175C (350F) and line a baking sheet with parchment paper.

Take the cookie dough logs out of the fridge, unwrap the plastic and cut in slices about ½ inch thick. Place them on the prepared baking sheet and leave a little space between them to spread. Bake the cookies for 10-12 minutes, until they are lightly browned on the sides. Let cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

In a small bowl, stir together the powdered sugar with the almond milk until desired consistency. Drizzle the icing over the cookies and let it set for at least 20 minutes or until firm.

Enjoy!