These chewy, spiced cookies get their signature texture from a hearty base of old-fashioned rolled oats and plump raisins, with a flax egg standing in to bind everything together beautifully. Brown sugar and cane sugar creamed with softened butter build a rich, caramel-like sweetness, while a touch of cinnamon brings warmth to every bite. The dough comes together in one bowl, gets scooped into thick rounds, and bakes up with golden edges and soft, slightly underdone centers that firm up perfectly as they cool. It's a classic bake with cozy flavor and satisfying chew, and it's a solid pick for a gluten free cookie jar. Simple pantry staples, straightforward steps, and a payoff that tastes like a lazy Sunday afternoon.
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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.
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