In a small bowl, combine golden flaxseed meal and water. Let sit for 5 minutes.
Meanwhile, combine almond meal, nutritional yeast and salt in a large bowl. Add melted coconut oil, lemon juice and flaxseed meal mixture and mix until a dough forms.
Transfer dough to a piece of parchment paper and cover with a second piece of parchment paper. Roll dough between parchment paper, removing and replacing the parchment as needed, to 1/16-inch thickness.
Remove top sheet of parchment paper and transfer crackers on bottom sheet of parchment paper to a sheet tray. Cut into 1 ½-inch squares or desired shapes. Dock each cracker with a fork and sprinkle generously with kosher or large flake salt.
Bake in preheated oven until deep golden, about 25 minutes.