Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a small bowl combine flaxseed meal and warm water. Stir. Set aside.

In a large bowl, combine melted coconut oil, maple syrup, and vanilla extract. Make sure the coconut oil has cooled before combining with other liquids.

In a medium bowl, combine buckwheat, arrowroot starch, almond flour, oats, baking powder, baking soda, salt, cinnamon, and sucanat. Whisk to combine until flours are fully integrated.

Whisk flax mixture into liquids in the large bowl. Slowly add dry ingredients to the wet, stirring and scraping sides of bowl with a rubber spatula to combine. Fold in kumquats and walnuts.

Using a small spoon, scoop cookie dough and drop onto baking sheet. The cookie dough will be slightly sticky.

Bake for 10 minutes. Remove cookies from baking sheet and let cool on a wire rack. Store in an airtight container in the fridge.