Preheat to 350°F and line 2 large baking sheets with parchment paper or silicone baking mats.

In a large bowl (or the bowl of a standing mixer fitted with paddle attachment), add in the soften vegan butter and whip on medium speed for about 30 seconds to 1 minute until it starts to fluff up. Add in both sugars and mix again until fluffy, 1 to 2 more minutes. Add in the flax and vanilla extract and mix once more until combined. Set aside.

In another medium bowl, add in the all purpose flour, salt, baking soda and cinnamon. Mix together until everything is evenly distributed and then pour the dry ingredients into the large bowl with the wet ingredients. Using your hand mixer on low speed (or standing mixer), mix together the dry ingredients with the wet until a smooth cookie dough forms. Be sure to scrape any excess dough off of the mixer attachments. Set aside.

Add the raisins, chopped nuts, and chocolate into the cookie dough mixture along with the rolled oats and mix them through using a spatula until they are well incorporated into the moist cookie dough.

Using an ⅛th cupcookie scooper, scoop out some cookie dough, roll it into a ball in the palm of you hands and place it onto the baking sheet. Continue until you have rolled out all of the dough (we rolled out 18 cookies total). Be sure to spread the cookies apart of the baking sheet as they will spread out while they bake. We put a max of 12 cookie dough mounds on 1 baking sheet.

Place the baking sheet(s) into the oven and bake for 13-15 minutes, or until golden brown. The cookies will be very soft when you pull them out but don’t worry! They will set as they cool.

Allow the cookies to cool on the pan for at least 5 minutes and then using a spatula, transfer them to a cooling rack to cool for 10-15 minutes more to set.

Serve with a tall glass of plant-based milk and enjoy!