In a small bowl, mix together the ground flax and water, and let sit to thicken, for approximately 10 minutes.
In a large bowl, mix together the flour and salt, and set aside.
In a stand mixer fitted with a paddle attachment, cream the sugar and Crisco coconut oil on low speed for about 3 minutes. You may need to occasionally scrape down the sides of the bowl.
Add the flax seed mixture and almond extract to the mixer bowl and mix.
Pour the dry ingredients (flour, salt.) into the mixer bowl, cover the bowl loosely with tea towel at first (to prevent the flour from spraying outwards), and mix on low speed until the dry ingredients are well incorporated into the wet ingredients. It may take a few minutes to all be incorporated. You're looking for the dough to peel away from the walls of the mixer and to clump together onto the paddle attachment.
Roll the dough between two sheets of parchment paper, place on a baking sheet, and into the fridge for about an hour.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).
Cut out cookie shapes as desired and place onto a parchment lined baking sheet. Bake for 10-12 minutes, depending on the size of cookies.