Vegan Oatmeal Cookies (the best texture!)

Preheat the oven to 375 °F (190 °C) and line a cookie sheet with a piece of parchment paper.
Stir together the dry ingredients in a medium mixing bowl and set aside.
1 1/2 cups (190 grams) flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon
In a large mixing bowl, stir together the melted coconut oil, sugar, replacement eggs or regular eggs, and vanilla and stir just until combined. It's okay if the oil starts separating. Don't try to recombine it.
3/4 cup (168 grams) coconut oil, 1 1/3 cups (266 grams) raw sugar, 2 prepared Bob's Red Mill Gluten-free Vegan Egg Replacer, 1 tablespoon vanilla extract
Add the dry mix to the wet mix and stir just until combined. Add the oats and raisins, again stirring just until combined.
2 3/4 cups (260 grams) quick oats, 1 1/4 cups (190 grams) raisins
Form the dough into compact3 75-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand.
Bake for 13-15 minutes or until the middle appears to be set and the cookies have evenly browned.
Let cool completely on the baking sheet. Remove to a wire rack and let sit for another few hours until they've firmed up completely. Store in an airtight container up to 5 days.