Mix your flax seeds and water in a small cup and set in the fridge to gel for 10 minutes.

In a food processor, combine butter, sugar, and maple syrup and pulse to combine. Add in flour, baking powder, and salt and blend until a dough forms. Add a splash of almond milk to help this along if needed. You should have a cohesive mixture that is easily molded with your hands. Try not to blend it for too long, as you don't want to overwork the flour. Place food processor bowl in the freezer for a couple minutes while you grab a cookie sheet.

Flour your cookie sheet generously. Take your dough out of the freezer and split it in tow. Sprinkle with one half with flour, and begin rolling until it's about the size of the sheet. Aim to make the dough about ¼ of an inch thick if you can.

Use your cookie cutters to carefully cut out animal stamps. Place these on a plate. Once you've gotten every stamp out that you can, re-roll the dough and repeat this process until all of your dough is used. Place your finished stamps on a plate and place in the freezer while you preheat your oven to 350 F. Repeat this process with your second half of dough until it is all used.

Line the cookie sheet with parchment paper, remove cookies from freezer, and fit as many as you can on the sheet. Bake for 5 to 7 minutes, watching to insure the cookies do not burn.

While cookies are baking, heat your blueberries in a large, microwave-safe bowl. Mash with a fork until no large pieces of skin remain. Add powdered sugar and stir to combine into a frosting.

Remove the cookies from the oven and let cool completely before frosting. Dunk in blueberry frosting and top with sprinkles of choice. Store in the freezer for best results !