Preheat the oven to 350ºF. Line your baking sheet with parchment paper or a silicone baking mat.
In a small bowl, combine 1 Tbsp flax meal with 2 Tbsp water and let it sit.
Using your mixer with a paddle attachment, cream together the coconut oil and cane sugar for about 5 minutes.
Mix in the flax mixture, 4 Tbsp almond milk, and vanilla extract.
Sift in the flour, 1 tsp cinnamon, salt, and baking soda. Mix to combine. If it's too dry, add in another 1 Tbsp of almond milk.
In a small bowl, combine the remaining suguar and cinnamon.
Form 2 Tbsp sized balls. You'll need to squeeze them in your hand and roll to form a smooth ball. Then, roll the balls in your cinnamon sugar and set on your baking sheet.
You should be able to fit 12 cookies on a sheet, and bake 2 batches.
Bake for 12 minutes. When they come out of the oven, gently press them with your spatula so they deflate to ½-in thick. They'll crack a bit more.