Step 1

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.

Step 2

In a medium bowl, stir together the water and flaxseed meal. Let stand 5 minutes to thicken.

Step 3

Add the almond butter, coconut sugar and vanilla, stirring until blended and smooth. Add the oats, raisins, salt and baking soda, stirring until combined.

Step 4

Using a small cookie scoop or rounded tablespoon, scoop 14 mounds of dough onto the prepared baking sheet. Using fingertips, flatten dough to about 1/4-inch thickness.

Step 5

Bake in the preheated oven for 10 to 12 minutes until cookies have spread (they do not spread a lot) and are golden brown.

Step 6

Cool on baking sheet for 10 minutes before removing to a cooling rack to cool completley.