Preheat the oven to 375°F/190°C. Prep two baking trays with baking paper.

Mix the water and flax seed meal together and allow to stand while you assemble the rest of the ingredients.

Measure the flour, baking powder and baking soda into a small bowl and mix together.

Measure the cereal and coconut into another bowl.

Use a mixer or heavy spoon to cream the flax egg, sugars, vanilla and coconut oil until smooth.

Beat in the flour, baking powder and baking soda.

As you add the cereal crush it slightly with your hands.

Stir in the coconut. At this point I use my hands to make sure everything is mixed well.

Use a cookie scoop to drop spoonfuls onto the cookie sheet, leaving a little space between the cookies. Pat them into a round for a crisper cookie, leave in a mound for a more tender one.

Bake for 8 to 10 minutes. Turn the sheet at the halfway mark if your oven heats unevenly.

Remove the baking paper together with the cookies to cool. Cover and store.

They'll keep for up to a week and get harder as they get older.