Preheat oven to 350ºF.

Line a large baking tray with parchment paper and set aside.

In a small bowl, create your flax eggs by adding 2 tbsp of flax seeds and 6 tbsp of warm water. Let it set for 5 minutes.

In a large bowl, cream butter and sugar together with a hand mixer for about 30 seconds, until creamy and no clumps remain.

Add in flax eggs and vanilla extract, and mix for another 30 seconds until creamy.

Add baking powder, baking soda, and salt and mix well.

Mix in the flour a bit at a time. When it becomes difficult to mix, use a spatula to form into a ball of dough.

The dough should be sticky but still be able to form a ball. Once your dough has this consistency, place on a floured countertop (sprinkle work surface with flour). Add in more flour, and mix with your hands until dough is not very sticky, and can form into a ball.

Transfer dough back to your bowl, then use a cookie scooper to scoop the dough (about 1.5 - 2 tbsp). Roll into your hands, then place on a parchment-lined baking tray.

Use either a small measuring spoon, the back of a spatula or your thumb to create an indentation in your cookie.

Bake for 12-13 minutes, then let cool for 10-20 minutes.

Sprinkle with powdered sugar.