Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a small bowl, combine the flaxseed and water. Stir and set aside to thicken for about 5 minutes.
In a large bowl, stir together the oat flour, coconut sugar, baking soda, cinnamon, and salt.
In a medium bowl, combine the almond butter, coconut oil, applesauce, and vanilla. Add the thickened flaxseed mixture and stir well.
Stir the whole rolled oats, apples, walnuts (if using), and raisins into the bowl of dry ingredients. Add the wet ingredients to the dry ingredients and stir well to combine. The batter will be thick and sticky.
Drop rounded tablespoons onto the baking sheet and press down slightly, making sure that the batter stays together in a cookie shape. Bake for 12 to 15 minutes, until the bottoms are nicely browned. (Note: do not under-bake or your cookies will be more likely to fall apart). Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack. Enjoy!
Note: This recipe can also be baked in muffin cups at 350°F for 20 minutes.