A flax egg keeps these cookies plant-based while old-fashioned rolled oats give every bite that classic hearty, chewy texture. Warm cinnamon and plump raisins run through the dough, so each cookie tastes cozy and just sweet enough without feeling like a sugar bomb. The dough comes together in one bowl, gets folded with oats and raisins for even distribution, then bakes up with crisp, golden edges and soft, tender centers. They firm up beautifully as they cool, making them easy to stack, share, or freeze for later. This is a solid pick if you're watching added sugar but still want a real, satisfying cookie in your rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →18 servings
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
