Mix the water and the ground flax together. Let sit for at least 15 minutes.
Preheat the oven to 350 degrees. Line two sheet pans with parchment paper, if using metal pans.
Mix together the dry ingredients in a large bowl. Add the olive or coconut oil, the vanilla, and the peppermint oil. Stir in the flax mixture.
Roll tablespoons-full of batter and place evenly on the two sheet pans. Press down to flatten.
Bake for 18-20 minutes until the edges are set and the centers are fairly set. Let the cookies cool on the pans if you are using stone pans. If you are using metal let them cool for a few minutes then lift the parchment paper off and set on a cooling rack.
If making the chocolate coating, in a small pot mix together the chopped chocolate, mint oil, salt, water, and sucanat.
Put the pan over medium heat. Cook and whisk until smooth.
Spread the mixture, while hot, on cooled cookies. If it is difficult to spread due to being thin, you can wait a little bit, but it sets up quickly and then is difficult to spread thinly.