Add a tablespoon of flaxseed and 35 ml (or two tbsp) of cold water to a small bowl. Leave this to sit for 10 minutes. Also, have a piece of plastic wrap ready to wrap the dough later.

Add the flour and starch together with the baking powder in a large bowl. Mix with a spoon.

Add all the other dry ingredients: ground almonds, ground hazelnuts, coconut sugar, a pinch of salt, and cinnamon. Mix again.

Melt the coconut oil and add it, along with the soaked flax seed, to the dough.

Knead the dough with your hands until the fat is distributed and the dough ball becomes greasy and shiny.

Shape the dough into a ball and wrap it in the plastic wrap you prepared earlier. The dough needs to rest in the fridge for at least half an hour.

After the resting, start by rolling out the dough to a thickness of about 5 mm / 0.2 inch. Rolling the dough with a rolling pin is best done between two sheets of baking paper—the dough is sticky and greasy! Also,  prepare a baking tray with baking paper.

Start to preheat the oven at 130°C/260°F.

Cut out as many stars as possible. Shape the leftover dough back into a dough ball, roll it out again, and cut out more stars. Repeat until there is no more dough left.

Bake the tray in the preheated oven at 130°C/260°F for 10 minutes.

Glaze with White Vegan Chocolate:

Melt the vegan white chocolate chips in hot water bath.
Spread them on the cooled cookies with a spoon: put a dollop of the melted chocolate coating in the middle of the cinnamon star. Then use the tip of the spoon to spread the icing into the tips of the stars.