Vegan Oatmeal Raisin Cookies

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.

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.