Make the flax seed egg replacers: in a small bowl, mix the flax meal and the water and set aside. In a few minutes it will become a gel.

In a large bowl, mix the almond meal, gluten free flour, sugar, cinnamon, salt, and baking soda.

Add the melted buttery spread, applesauce, flax seed egg replacers, and vanilla extract.

Put the bowl of dough in the refrigerator to chill for 30 minutes.

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

Drop the dough onto the prepared cookie sheet. Bake at 350 degrees for 15-20 minutes. Do not overbake, you want them to be chewy.