Ingredients (makes about 18 cookies):
- 1 tablespoon ground flaxseed
- 2.5 tablespoons water
- 1/2 cup (120g) vegan butter (softened) or coconut oil
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) white sugar
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups (135g) rolled oats
- 3/4 cup (120g) raisins
- Optional: 1/2 cup chopped walnuts or pecans
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make Flax Egg: In a small bowl, mix the ground flaxseed and water. Let it sit for 5–10 minutes to thicken.
- Cream Butter and Sugars: In a large bowl, cream together the vegan butter, brown sugar, and white sugar until smooth.
- Add Flax Egg and Vanilla: Mix in the flax egg and vanilla extract until well combined.
- Add Dry Ingredients: Stir in the flour, baking soda, cinnamon, and salt. Mix until just combined.
- Fold in Oats and Raisins: Add the rolled oats, raisins, and optional nuts. Stir until evenly distributed.
- Scoop and Shape: Scoop heaping tablespoons of dough onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden. The centers will still be soft but will firm up as they cool.
- Cool: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Storage:
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.