Mix together ground flaxseed and milk. Set aside for 5 minutes to gel.
Preheat oven to 350°F and set aside a lined cookie sheet.
Your almond butter should be smooth and runny. If it's too hard, microwave for 15-30 seconds until runny.
Combine almond butter, maple syrup, and vanilla extract in a bowl and mix until well combined.
Add flax mixture and mix to combine.
Add in oats, almond flour, baking soda, and cinnamon and mix until a smooth dough forms. If your dough is still dry, add in plant-based milk of choice 1 teaspoon at a time as needed to form a smooth and slightly sticky dough. Fold in raisins.
Scoop about 2 tbsp of cookie dough and roll into a ball. Place on cookie sheet and flatten slightly with your hands. Repeat with remaining cookie dough, leaving about an inch of space in between each cookie. Bake 10 minutes.
Let cookies cool for 3 minutes on the cookie sheet, then transfer to a wire rack to cool completely. Store leftovers in an airtight container at room temperature up to 3 days.
ALMOND FLOUR: You can sub chickpea flour, but chickpea flour is drier than almond flour so you will need to alter the amount to 6 tbsp of chickpea flour (per 1/2 cup almond flour). For a softer cookie, you can double the amount of flax and milk.