Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.

To make the cookies,  use a large mixing bowl, combine the flax and water, and stir to combine. Allow to sit for 5 minutes.

Add the coconut oil, coconut sugar, maple syrup, and vanilla extract and whisk until smooth.

Fold the almond flour, arrowroot starch, cinnamon, and baking soda into the wet ingredients. Stir until a dough forms.

Scoop the cookies into balls with a cookie scoop and place them on the baking sheet. You should have about 9 cookies. Use your hand to lightly flatten the cookies and press an indent into the center with your thumb.

Combine the ingredients for the crumble topping in a separate bowl and stir until combined. Sprinkle about a tablespoon worth of the crumble topping on top of the cookies.

Transfer to the preheated oven and bake for 12 minutes or until the topping is lightly crisp and the cookies are golden brown. Remove from the oven and allow to cool on a cooling rack.

Use a traditional glaze (like this) or combine the coconut butter and maple syrup. Drizzle over top of the  cookies and serve!