Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl, combine the ground flaxseed with the water, stirring until no clumps remain. Set the mixture aside for 5-10 minutes to thicken.

In a medium-sized mixing bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, ground cinnamon, allspice, and salt. Set aside.

In a separate large mixing bowl, whisk together the vegan butter, brown sugar, and vanilla extract until well combined. Add the “flax egg” and mix again.

Slowly add the dry ingredients to the bowl of wet ingredients, stirring until just combined. Be careful not to overmix the dough.

Using a 1 ½ tablespoon cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies for 9-10 minutes, or until the edges are lightly golden and the center is just set. Remove the pan from the oven and gently bang it on the countertop a couple of times.

Let the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Happy eating!