Combine water and flax meal to make flax egg. Let sit for about 10 minutes.
Beat sweetener and the butter or alternative until fluffy and light in large bowl.
Add the flax egg to the sweetener and butter mixture. Beat briefly to combine.
Combine remaining cookie base dry ingredients and add to the mix, mixing well but being careful not to over-mix.
Divide the dough in half, flattening one half into a 1/4 inch thick rectangle shape using hands or a dusted rolling pin. Alternatively, you can make one large rectangle.
Combine Cinnamon Filling ingredients in a small mixing bowl.
Spread melted butter or alternative, if using, on dough rectangle.
Sprinkle cinnamon sugar mixture over the surface of the flattened dough.
Using parchment or wax paper, roll the flattened dough into a tight roll using your hands.
Chill dough in freezer for 10-15 minutes, if desired.
Cut the cookies using a sharp knife into 1/2 inch thick wheels and place on cookie sheet.
Repeat with the other half of dough.
Preheat your oven to 350F / 180C.
Bake for 12-15 minutes or until slightly brown.
Remove from oven and place cookies on wire rack to cool.
Mix powdered sweetener with coconut milk in small bowl until thick but pourable.
Drizzle icing over the cookies. Let set until hardened.