These cookies are everything you want from a classic bake: a chewy, oat-packed center, plenty of plump raisins in every bite, and a warm hit of cinnamon that makes the kitchen smell incredible. Creaming the butter with brown and granulated sugar builds that soft, slightly crisp-edged texture, while the flax mixture keeps the dough rich and helps everything bind together beautifully. Old-fashioned rolled oats give the cookies their signature heartiness and chew, and a touch of vanilla rounds out the flavor with cozy depth. They bake up golden at the edges with soft, tender centers that firm up perfectly as they cool. This is a solid, dependable treat to keep in your gluten free baking rotation whenever a craving for old-school oatmeal raisin cookies hits.
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In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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