In a small bowl, make a "flax egg" by whisking the ground flaxseed with the 3 tbsp of water and let sit for five minutes.
Meanwhile, in a large bowl, cream Earth Balance and brown sugar together. Add the flax egg and vanilla extract to the creamed mixture.
Next, add whole wheat flour and beat to combine. Add oats, baking soda, and salt and beat again until well combined. Fold in your choice of chocolate or raisins.
Scoop cookie dough onto a greased baking sheet, about 1 tbsp per cookie. You may need to use two baking sheets or bake the cookies in two batches as the recipe makes 18 small cookies. Bake for 11-13 minutes until slightly golden. Transfer cookies to a cooling rack cool for 5-10 minutes. Enjoy!