These chewy cookies get their cozy flavor from a base of warm cinnamon, plump raisins, and hearty rolled oats folded through a rich, buttery dough. A quick flax gel keeps everything bound together and moist, so every bite has that classic soft-centered, golden-edged texture you want from a good oatmeal raisin cookie. A generous pinch of flaky sea salt on top before baking makes the brown sugar flavor pop and adds a little crunch against the tender crumb. They bake up thick, slightly underdone in the center, and firm up perfectly as they cool on the tray. This is a genuinely solid pick for a gluten free cookie jar, with all the nostalgic flavor of the original and none of the fuss.
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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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