Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.

In a small bowl, combine flaxseed meal and 3 tablespoons water. Let sit for 5-10 minutes until it thickens.

In a food processor, puree 1/2 cup raisins with the remaining 5 tablespoons water.

In a large bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy.

Mix in the flaxseed mixture and raisin puree until well combined.

Stir in the vanilla extract.

In a separate large bowl, whisk together the all-purpose flour, baking powder, and baking soda.

Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the remaining raisins. Drop spoonfuls onto the prepared baking sheet and bake for 10-12 minutes, or until edges are golden.