• In a small bowl, stir the ground flaxseeds and water. Set it aside for 10 minutes.
• In a large mixing bowl, add all the dry ingredients: oats, almond flour, all-purpose gluten-free flour, cinnamon, brown sugar, baking soda, and salt.
• Stir very well until well combined, and no lumps of sugar or flour can be seen.
• Make a well in the center of the dry ingredients. Pour the flax egg, maple syrup, avocado oil, tahini, and vanilla extract.
• Stir to combine the wet ingredients with the dry, and form a sticky cookie dough. If too dry, add 1-2 tablespoons of water to help the ingredients stick together.
• Fold in the dry raisins or chocolate chips and stir to incorporate.
• Use a small cookie dough scoop to scoop out cookie dough and release it on the prepared baking sheet.
• Repeat until all cookie dough is formed, and leave a thumb space between each cookie.
• Press each cookie dough ball to slightly flatten the cookies - they won't expand in the oven.
• Bake on the center rack of the oven for 10 to 12 minutes, not more, or they get dry. Remove when the sides are golden brown and the top and center crackle.

Storage

• Store the cookies at room temperature for up to 5 days in a cookie jars.