1/3 cup flax seed meal
1 1/2 tablespoons soy sauce
1 teaspoon all-purpose flour
1 egg
1/2 cup white sugar
1/2 cup vegetable oil
1 tablespoon lemon zest
1 teaspoon vegetable oil
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
1 cup chopped almonds
1/3 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Stir flax seed meal and soy sauce into a large bowl. Mix together thoroughly; pour batter into prepared cookie sheet.
Bake in preheated oven for 8 to 10 minutes, turning once, to 1 minute, or until golden brown. Cool slightly on baking sheet. Flatten with a wooden spoon. Allow to cool completely.
In a large bowl, stir egg-white sugar mixture into thickened soy sauce mixture. Mix together lemon zest, oil, salt and vanilla. Mix together, then stir in chopped almonds and walnuts. Roll out into 1 inch circles. Place chocolate covered cookie sheet on cookie sheet to prevent slipping.
Place cookies 1 roll in center of each cookie sheet. Brush with water to 1 half-way inch from crescent upon cookie sheets to make 12 without touching. Chill overnight in refrigerator or in freezer.