1 tablespoon ground flaxseed
3 tablespoons water
1 cup all purpose flour
3/4 cup old fashioned oatmeal
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 oz vegan butter (melted)
1/4 cup peanut butter
1 teaspoon vanilla extract
1/2 cup cane sugar
1/2 cup coarsely chopped walnuts or pecans (optional)
3/4 cup raisins
Preheat the oven to 350F
Line 2 baking trays with parchment paper or silpat mats.
To make the flax “egg” mix 1 tablespoon ground flaxseed with 3 tablespoons water, whisk well and set aside.
In a large bowl combine the flour, oats, cinnamon, baking soda and salt.
Combine the melted butter, sugar, peanut butter and vanilla extract. Whisk until combined.
Pour the wet ingredients into the dry. Stir to combine.
Add the chopped nuts and raisins to the batter.
Scoop the batter one tablespoon at a time onto the baking sheet. You can flatten the cookies a little with a fork.
Place in the preheated oven and bake for 15 minutes, the cookies will seem a little underdone.
Allow too cool on the baking sheet for a few minutes then transfer to a baking rack to cool thoroughly.