Preheat oven to 350F/180C/gas mark 4.

Add water to flax seeds and let sit 10 minutes to gel.

Using a stand or hand mixer, cream butter, raw sugar and flax gel thoroughly in a large bowl until smooth and fluffy.

Whisk flours, cinnamon, cream of tartar, baking soda, psyllium husk powder, and salt in a separate bowl.

Beat dry ingredients into butter mixture.

Chill dough for at least 30 minutes. Dough should hold together but still be fairly soft.

Chill your ungreased cookie sheets for about 10-15 minutes in the fridge.

Mix the last 3 T. of sugar and 1 t. cinnamon in a shallow bowl until one color.

Scoop level tablespoonfuls of dough and drop into the sugar/ cinnamon mixture. Roll or cover with the sugar, then place onto the chilled cookie sheets.

Flatten with the palm of your hand coated in sugar mixture.

Bake 10-12 minutes until golden brown.

Let cool just five minutes, then carefully remove from pan using thin metal spatula and transfer to wire racks to cool completely.

Store in sealed containers. These freeze beautifully.