Prepare the flax egg by mixing one tablespoon of ground flax seeds with 3 tablespoons of cold water, then let that mixture chill in the fridge for 10 minutes.
Preheat the oven to 375 degrees Fahrenheit.
In a large mixing bowl, add the melted coconut oil, coconut sugar, maple syrup, flax egg, vanilla extract, salt, and cinnamon and stir until combined.
Add the gluten free oat flour and baking soda and stir again until all the ingredients are incorporated and a dough like consistency is achieved.
Scoop out a heaping teaspoon of dough and roll it into a ball shape in your hands, then place on a parchment paper lined baking tray.
Using your fingers, press the balls into a round flat cookie shape.
Bake in a preheated oven at 375 degrees Fahrenheit for 10 minutes or until golden brown.
Allow the cookies to cool before removing from the pan and serving.
Makes 14 vegan oatmeal raisin cookies.