Start by making your flax egg and let it sit while you work on the rest of the recipe.

Take your stand mixer and bowl or an electric hand mixer and medium size bowl and combine the softened vegan butter, brown sugar, white sugar, and molasses; blend on medium for a couple of minutes until it's creamed together; you may need to scrap the sides down as needed.

Add the flax egg, vanilla, baking soda, ground cinnamon, and salt and mix until combined.

Add the flour, oat flour, and oats, mix until just combined, and stir in the raisins and vegan chocolate chips.

Take your cookie dough and wrap it in a large piece of saran wrap, cover all sides, and place in the fridge for at least 30 minutes- overnight.

After your dough is chilled, preheat your oven to 350 degrees, line a cookie sheet with a Silpat or parchment paper, or spray the cookie sheet and set it aside.

Take a medium size cookie scoop and scoop out 12 cookies, roll them in balls and then bake in the preheated oven for 9-12 minutes. These will stay thick because they were chilled. If you're making smaller cookies, then cook them for 7-9 minutes. Do not overbake.

Let cool on the hot cookie sheet for 5 minutes, then remove and place on a cooling rack until cool.