Preheat an oven to 350 degrees and line a sheetpan with parchment paper.

In a coffee mug, heat up the water in the microwave for 30 seconds. Whisk the flaxseed in the water with a fork for 30 seconds. This will be your "egg". Set aside for 5 minutes.

In a large bowl, stir together the coconut sugar, cinnamon and salt. Add in the almond butter, syrup (if using), vanilla and flaxseed mixture and stir until well combined. I grind my own almond butter so it's fairly thick (as you can see in the picture) and I had to warm it for a few seconds in the microwave. Keep stirring until it all comes together into a sticky ball. If your almond butter is really smooth, you may need to add a tad of flour just to get it into a dough to form into balls.

Form into 1 inch or so balls and flatten with a fork or your hands about 1/4-1/2 inch thick and place on the cookie sheet.

Bake for 10-12 minutes until golden brown around the edges. You want them crispy. Cool 10 minutes on the pan, then gently transfer to cool completely on a wire rack. They will become crispier as they cool, so don't handle them while still warm, or they could fall apart. I stored mine in a ziplock bag and they remained crispy that way.