• Prepare the flax egg, in a small bowl, whish flaxseed meal, and water. Set aside 10 minutes or until a gel-like texture forms.
• In a large mixing bowl, stir together flour, oats, cinnamon, baking soda, and salt.
• In another bowl, add softened vegan butter, brown sugar, and sugar. Beat with an electric beater or paddle attachment of a stand mixer until creamy and smooth - about 90 seconds.
• Add flax egg and vanilla extract and stir few seconds until incorporated.
• Stir the dry ingredients into the bowl until a creamy cookie batter forms. Stir in raisins.
• Cover bowl and store cookie dough for 30 minutes in the fridge.
• Preheat the oven to 350°F (180°C). Line one or two cookie sheets with parchment paper, and lightly grease with coconut oil or vegan butter. Set aside.
• Scoop out 2 tablespoons of batter, roll between lightly greased hands into a ball, and place onto the prepared cookie sheet. Press them slightly with your hand to flatten.
• Repeat with the remaining cookie dough, leaving some space between each ball as the cookies expand in the oven.
• Bake in the center rack of the oven for 15-18 minutes or until golden brown and crispy on the edges.
• Cool down on the cookie sheet for 10 minutes, they are still soft, hot, and that's normal, they firm up as they cool down. When easy to handle, slide a spatula under each cookie and transfer them to a wire rack before eating.

Storage

• Store up to 3 days at room temperature or 4-6 days in the fridge in a sealed cookie jar. Freeze in zip-lock bags and thaw at room temperature the day before.