Pre-heat oven to 350 degrees
Mix the ground flax seeds with 6 tablespoons of water in a small mug. Set aside to let it thicken up. This is our egg replacer.
2 tablespoons ground flax seeds
In a large mixing bowl add the plant based butter and sugars. Mix with an electric mixer until the butter and sugar are whipped together
¾ cup vegan butter, ¾ cup brown sugar, ¼ cup white sugar
Add the vanilla, plant based milk and the flax egg that you mixed earlier. Mix with an electric mixer.
2 teaspoons vanilla, 3 tablespoons plant based milk, 2 tablespoons ground flax seeds
Add the flour, salt, baking powder, cinnamon and rolled oats and mix by hand. If the batter seems too dry, add a tablepoon or two of more plant based milk.
1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup all purpose flour, 1½ cups old fashioned oats
Stir in the chopped walnuts and raisins. Use a cookie scooper to scoop the dough out. Then roll into a ball with your hands. This helps the cookies to stick together.
1 cup raisins, ½ cup chopped walnuts
Bake in the oven for 12-15 minutes, or until golden on the edges. The cookies don't tend to spread well on their own. I usually smoosh them down with the back of a coffee mug when they come out of the oven to get them to spread out more. Let them sit on the baking sheet for one minute, then transfer to a cooling rack.