Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In a medium bowl, combine the water and flax, and let sit for 10 minutes.
In a large mixing bowl, combine the hemp, coconut, ginger, cinnamon and salt.
Add the honey and coconut butter to the flax. With a hand mixer, beat until smooth, about 1 minute.
Fold this wet mixture into the dry ingredients, and combine well. The resulting texture should be fairly dry.
Scoop 1 tablespoon of the mixture, and, using your hands, roll into a ball. Place on a baking sheet. With wet fingers, flatten the top so the cookie is 1/2 inch thick. Repeat until all the dough is used up.
Bake for 10 minutes or until slightly golden.
Makes 24 cookies. Will keep for 2 weeks in an airtight container at room temperature or up to 6 months in the freezer.