In a small bowl, thoroughly mix flax and water. Let sit for about 5 minutes.
Preheat oven to 375.
In a large bowl, cream together oil and sugar. Add vanilla, almond extract, spices, and flax mixture.
Combine flour, salt, and baking powder in a separate bowl.
Slowly add flour mixture to the wet mixture.
Mix your little heart out to ensure the coconut oil is evenly dispersed through the dough. (If you skip this step, some cookies will be more potent than others, meaning you may get a "dud" of a cookie while another person eating them feels it set in way stronger.)
Refrigerate for 30 minutes if dough isn't manageable yet, but it should be ready to roll out right away. Roll out on a lightly floured surface and cut with cookie cutters. Rolling into balls will not work for this recipe as these cookies don't spread at all.
Place on a baking sheet (they can be somewhat close together- like I said they don't spread! Its magic!) and bake for 5-7 minutes or until they're fairly stiff to the touch. You can bake longer if you like them crunchy. They'll also stiffen up a little as they cool.