Prepare a cookie sheet with a silpat liner or greased parchment paper.
Stir the flax meal and water together. Set aside to thicken.
Beat the maple syrup, coconut oil and vanilla together.
In a separate bowl, whisk the coconut flour, cream of tartar, baking soda and nutmeg together.
Stir the ground flax meal into the wet ingredients.
Gradually stir the dry ingredients into the wet until a soft dough forms.
Stir the coconut sugar and cinnamon together in a shallow bowl. Form the dough into 30 two-tablespoon-sized balls and roll them in the cinnamon sugar mixture.
Arrange the cookies on the sheet. They don’t spread much, so you should be able to get at least 15 on the sheet.
Lightly grease the bottom of a glass and use it to flatten each cookie as much or little as you like. Re-grease the glass as needed.
Bake eight to ten minutes. When the cookies come out of the oven, let them stand a few minutes before removing to racks to cool completely.
Repeat with remaining dough.
Store the cookies in an airtight container in the refrigerator for at least a week. They keep very well and the texture improves as they sit in the fridge. You can also freeze them in an airtight container.