These chewy oatmeal raisin cookies come together around a simple flax egg and softened vegan butter, whisked into a smooth, fragrant dough. Warm cinnamon and a pinch of salt round out the flavor, while hearty rolled oats and plump raisins give every bite that classic chew and natural sweetness. Each cookie gets pressed into a thick round, baked until the edges turn golden and the centers stay soft, then finished with a scatter of flaky sea salt for a little crunch and contrast on top. They cool into sturdy, satisfying cookies with crackled edges and a tender middle — the kind you want to keep in an easy afternoon-baking rotation. Since the sweetness here leans entirely on the raisins and pantry staples rather than any added sugars, this one is a genuinely solid pick if you're watching added sugar intake without wanting to skip cookies altogether.
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Stir together the ground flaxseed and water in a small bowl with a fork until combined, then set aside for 10 minutes until the mixture thickens to a gel.
Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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