Directions

1. 1. In a small bowl, add in the raisins then the boiling water and set aside.
2. 2. Prepare the flax egg by whisking together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
3. 3. Preheat to 180°C and line 2 large baking trays with baking paper.
4. 4. In a large bowl, cream the butter until light and fluffy. Add the sugar and mix again. Add the flax egg and vanilla extract and mix until combined.
5. 5. In medium bowl, combine the all purpose flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet, and mix until a smooth cookie dough forms.
6. 6. Drain the raisins, then add them to the cookie dough. Add the oats and mix until well incorporated.
7. 7. Scoop out a tablespoon of cookie dough, roll it into a ball and place it on the baking tray. Space the cookies apart and flatten slightly. Bake for 13-15 minutes, or until golden brown. Transfer to a wire rack. The cookies will be soft but will set as they cool.