Preheat the oven to 190C and line a baking tray with parchment paper.
Make a flax egg by combining the milled flaxseed and water in a small bowl. Stir, and set aside for ten minutes. if you can, give it a stir after five minutes to help it bind together.
If you are making your own oat flour, blend oats in a blender to a flour consistency.
Combine the dry ingredients of oats, oat flour, turmeric and ginger in a bowl.
Pour in the almond butter, maple syrup and flax egg and stir the mixture very thoroughly. You want to ensure that all the oats are coated in the wet ingredients.
Wet your hands and take a small handful of about 1.5 tablespoon of the mixture and roll into a ball. Then flatten to a cookie shape, and place on the baking tray. Alternatively, you can use a cookie scoop. Repeat the process so you have 5-6 cookies.
Bake the cookies for 10-12 minutes, and then transfer (carefully, as they will still be soft out of the oven!) to a wire rack to cool.