Vegan Oatmeal Raisin Cookies with Flaky Sea Salt

These chewy, golden cookies hit every note you want from a classic oatmeal raisin — warm cinnamon, plump raisins, hearty rolled oats, and that irresistible slightly-underdone center that firms up perfectly as they cool. The secret to getting the texture just right without eggs is a simple flax egg: one tablespoon of ground flaxseed stirred into water and left to gel for ten minutes does a remarkable job of binding the dough. Vegan butter creamed with both brown and granulated sugar gives the cookies their rich, caramel-edged sweetness, so there's no compromise on flavor here. The finishing touch — a pinch of flaky sea salt pressed onto each cookie before baking — takes the whole thing from good to genuinely craveable, cutting through the sweetness in the best possible way. This batch makes 18 cookies, which sounds like plenty until they start disappearing off the cooling rack. They're the kind of treat you can bring to a gathering without announcing anything about how they're made, and people will just ask for the recipe.

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