Prepare the flax egg by mixing one tablespoon of ground flax seeds with 3 tablespoons of cold water, then let that mixture chill in the fridge for 10 minutes.
Preheat the oven to 375 degrees Fahrenheit.
In a large mixing bowl, add the melted coconut oil, coconut sugar, maple syrup, flax egg, vanilla extract, salt, and cinnamon and stir until combined.
Add the gluten-free oat flour and baking soda and stir again until all the ingredients are incorporated and a dough like consistency is achieved.
Scoop out a heaping teaspoon of dough and roll it into a ball shape in your hands, then place on a parchment paper lined baking tray.
Using your fingers, press the balls into a round flat cookie shape.
Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown.
Allow the cookies to cool before removing from the pan and serving.