Preheat oven to 350 degree F or 176 degree C. In a medium bowl add your ground flax seeds and water and allow to thicken for at least 5 minutes.
In a large mixing bowl, add your room temperature diary free margarine or your butter (if not vegan or dairy sensitive) and coconut sugar and mix until light and fluffy.
Add your ground flax seed and water combo (that should be thick like applesauce), vanilla extract, mandarin orange zest and mix well.
In a separate large bowl mix together your dry ingredients, coconut flour, green banana flour, corn starch, baking soda and salt and mix well.
Slowly with the mixer on low add the dry ingredients into the wet ingredients and mix well. Your cookie dough mixture should pull together into a ball. (If too loose add a tablespoon of coconut flour, if too dry add a teaspoon at a time of milk alternative- your dough should not be tacky but easily forms into a ball)
Line your baking trays with waxed or parchment paper and spray with just a touch of oil spray to prevent sticking. Use a tablespoon to grab one rounded scoop and then roll the cookie dough in your hands to form a round ball and then place on your cookie sheet about 2 inches apart. They do not spread very much if you do not use real butter.
Bake cookies for about 7-10 minutes or until they just start to turn a little golden brown around the edges of the base. Do not wait until the tops of the cookie turn golden brown or they will be dry and not chewy. 8 minutes was the perfect time for our oven but each oven varies a little.
Allow the cookies to cool for about 5 minutes on the baking sheet and then carefully use a spatula and move them to a wire rack to cool.
In a medium bowl add powdered sugar, mandarin orange juice and zest. Mix well. Drizzle the mandarin orange drizzle over the cookies.
Allow the cookies to dry and enjoy. You can freeze these cookies so you can enjoy them through the holidays.