Combine the flax with the hot water and let stand for 5 minutes to thicken

Cream the vegan butter with the sugar & salt on high speed with an electric mixer until light and fluffy about 3 minutes.

Add the flax paste to the creamed mixture blend to combine then stop & scrape the bottom & sides of the bowl for an even mix.

Whip on high for 10 seconds to emulsify

Add the sifted flour with the baking powder all at once & mix on low speed just until combined.

Slowly drizzle in the plant milk & extracts while mixing on low just until combined, do not over mix

With a pastry bag no tip is needed, I just use a coupler tube, pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart as shown in the video, into a boat shape approximately 2-3" long

Bake in a preheated 350°F oven for about 20-22 minutes or until the cookies are lightly browned. I find it is important to bake these cookies until they are golden to give them the desired crispness

Cool completely and then paint with tempered chocolate & sprinkle with toasted nuts