Preheat oven 350 F. Line a cookie sheet with parchement paper and set aside.
In a small bowl, combine flaxseed meal and 3 tablespoons water. Let sit for 5-10 minutes until it thickens like a glob. Set aside.
In a food processor, puree 1/2 cup raisins with remaining 5 tablespoons water. (can add more water if needed to make a thick puree) Set aside.
In a large bowl cream together vegan butter, brown sugar, and granulated sugar.
Mix in flaxseed mixture and raisin puree.
Stir in vanilla extract. Set aside.
In a large bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
Stir in oats and remaining raisins (can add more raisins if desired)
Gently combine dry ingredients into wet ingredients, just until combined. Do NOT overwork the batter.
Drop by the tablespoon, 2 inches apart on prepared cookie sheet.
Bake for 8-9 minutes.
Remove from oven and let cookies sit on hot pan for 2 minutes to finish cooking.
Place cookies on a cooling rack to finish cooling completely.
Once cooled, store in airtight container between layers of parchment paper to prevent cookies from sticking to each other.