Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
In a small bowl combine flaxseed meal and 3 TBS of the water. Use a fork and stir together until fully combined then set aside for at least 5 minutes or until it is a gummy texture
In a medium mixing bowl sift or whisk al the dry ingredients together except the xanthan gum Until there are no lumps in the dry ingredients
Add the flaxseed mixture. Whisk until fully combined and the dry ingredients are slightly moistened.
Add the oil and vanilla Whisk together until fully combined and a soft dough forms
Scrape dough to the center of the bowl and form into a ball. Massage the dough about 30 seconds to make sure everything is beginning to stick together
Add 1/2 tsp of the xanthan gum and another tablespoon of the water. Stir until fully combined. Massage again another 30 seconds to make sure the dough is becoming more pliable
Add the remaining xanthan gum and water. Stir until fully combined Massage again another 30 seconds. the dough should be soft enough to be able to roll into small balls without crumbling
Scoop dough out 1 TBS at a time onto prepared baking sheet. Roll each scoop into a smooth ball. Use thumb or finger and press a well about 3/4 way through the center of the dough ball Do not poke all the way through. If dough begins to separated push it back together into the cookie form, Make sure the dough remains smooth. If there are cracks your cookies will be crumbly.
Place 1/2-1 tsp of filling into each well in the center of the dough balls. Place in the preheated oven. Bake 8-10 minutes or until very lightly browned
Remove from oven and allow to cool on the pan for 10 minutes or until firm enough to remove from the pan. Transfer to a wire rack and cool completely
Eat immediately or store in airtight container at room temperature up to 5 days