Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

In a small microwave-safe bowl, stir together the flax and almond milk. Microwave for 30 seconds, or until warm, whisk and set aside to gel up.

In a large bowl, stir together the almond butter, molasses, extracts and erythritol.

In a medium-sized bowl, stir together the oats, xanthan gum, baking powder, baking soda, salt and cinnamon.

Add the flax gel to the large bowl with the almond butter/erythritol and stir together. Dump the dry ingredients on top and fold the mixture well.

Use a cookie scoop to portion the dough onto the parchment paper 3-4" apart (they will spread). Roll the dough into balls and flatten them slightly between your palms.  Bake for ~12 minutes. Carefully slide the parchment paper off the cookie sheet and onto the counter.