Mix flaxseeds with 3 Tbsp water and set aside for 10 minutes.
Melt the chocolate over a hot water bath.
Meanwhile combine flour, sugar, ground almonds, cinnamon and baking powder in a mixing bowl. Add flaxegg when ready, applesauce and melted chocolate. Mix with an electric hand mixer until a dough forms. Roll dough into a ball and let sit in the fridge for 1h.
When the dough cooled down and is ready, preheat the oven to 180C. Roll out the dough between two pieces of parchment paper about 0.3-0.4 cm thick. Using a small round glass or cookie cutter, cut out circles.
Bake cookies for 8-10 minutes. Repeat the process until there is no more dough left. Let cookies cool completely.
For the glaze combine sugar, vanilla, turmeric and plant milk until a thick sauce/paste forms. It shouldn't be too stiff, but it shouldn't be too runny as well.
Spread glaze in form of a round circle onto cookies, leaving the edges a bit free. Just as shown in the pictures. Sprinkle cruched pistacchios on top and let dry for a few hours or over night. Enjoy!