Preheat oven to 350 degrees C.
Make your flax egg by adding the water to the ground flax seeds in a small bowl and set aside.
Mix the apple cider vinegar with the dairy-free milk and stir. Set aside.
Mix all dry ingredients together in a large bowl, including your choice of dried fruit and nuts.
Add the "buttermilk" and flax egg and mix until all of the dry ingredients are incorporated. Your batter should be relatively wet and sticky but not too goopy. When mixing it should pull away from the sides of the bowl into a ball. Add a little bit of flour if it is too wet.
Scoop out large balls (at least a heaping tbsp) of dough and make into a cookie shape with your hand, pressing down on the cookies to flatten them out on your baking sheet.
Bake for 20 minutes.