1. Start by spraying or lining a large baking sheet with parchment paper and set it aside. This will prevent the cookies from sticking and make cleanup a breeze. While you prepare the cookie dough, it’s best to have your baking sheet ready to go.
2. In a small bowl, mix the ground flax seed with the water. Stir well and let it sit for about five minutes until it thickens. This will act as your binding agent in place of eggs.
3. In a small pan or pot, add the butter and warm it over medium heat. Stir occasionally until it fully melts. As it melts, you’ll notice bubbles forming a white foam on top. Keep stirring until the foam darkens and the protein solids settle at the bottom of the pan, turning golden. This should take about eight to ten minutes. It’s a beautiful process that brings out the best in the butter!
4. Once the butter is browned, remove it from heat and transfer it to a medium bowl. Place this bowl in the fridge for about ten minutes to cool down. In the meantime, gather your dry ingredients.
5. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Create a well in the center and set this bowl aside while waiting for the butter.
6. Once the butter has cooled slightly, take it out of the fridge. Add the brown sugar, prepared flax egg, vanilla extract, and molasses (if using). Mix until well combined.
7. Gradually add the wet ingredients to the dry mixture. Stir until a dough forms, then gently fold in the raisins. The dough should be thick and slightly sticky.
8. Cover the dough with plastic wrap and refrigerate it for at least one hour, or up to one day. This step is crucial for the flavors to meld and helps the cookies maintain their shape when baked.
9. Once you're ready to bake, preheat your oven to 350°F (175°C). This ensures the cookies start baking at the right temperature for optimal texture.
10. Scoop out about two tablespoons of dough and roll it into a ball with your hands. Place each ball on the prepared baking sheet, spacing them about two inches apart. Gently press down on each cookie ball to flatten them slightly. They won’t spread much during baking.
11. Bake in the middle rack of the oven for eight to ten minutes. You’ll know they’re done when the edges turn golden brown. Allow the cookies to rest on the baking sheet for another ten minutes before transferring them to a wire rack to cool completely.
12. Enjoy these cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to four days. You can also freeze them for up to one month and reheat as needed.
