In a separate bowl, mix the sugar, lemon zest, and thyme. Rub the zest into the sugar with your fingers.
To the sugar/zest mixture, add: flour, baking powder, and salt. Combine well.
Drop in the coconut oil and massage in like pastry dough. It should look like course crumbs.
To the flax & water, add soy milk and lemon juice. Stir.
Make a well in the dry mixture, pour in the flax mixture. Stir until combined.
I put the the batter into a zip lock bag, cut off a bottom corner, and piped the dough in, this seemed to work much better than pouring or spooning it in.
Bake for 10 minutes (the should be springy when you poke them). Let them cool in the pan for 5 minutes. Then place them on a rack to continue cooling.
While the donuts are cooling, prepare the glaze by simply mixing the ingredients together.
After the donuts have totally cooled, dip them into the glaze and place on the cooling rack, glazed side up of course.
After the glaze firms up for a minute, dip them all again. Then put on garnishes, like lemon peels, if desired.