These cookies come together around a flax-and-water gel that does the binding work of a classic cookie dough, so you get that same rich, chewy texture without missing a beat. Brown sugar and a splash of vanilla get creamed until light and fluffy, then old-fashioned rolled oats and plump raisins fold in for that hearty, bakery-style bite. A warm hit of cinnamon runs through every scoop, and the edges bake up golden while the centers stay soft and just slightly underdone, exactly how a good oatmeal raisin cookie should be. Scooped, flattened, and baked until set, these are the kind of cookies that firm up perfectly as they cool on the rack. It's a genuinely satisfying option to keep in your vegan baking rotation, whether it's for a weeknight treat or a cookie jar staple.
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Learn more →24 servings
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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