Preheat the oven to 350°F.

Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

Place the coconut oil, brown sugar, granulated sugar, molasses, nondairy milk, flaxseed meal, and vanilla extract in a medium bowl. Whisk until smooth and combined.

Add the flour, oats, spices, baking soda, baking powder, and salt to the bowl. Mix with a rubber spatula until a smooth dough forms. Fold in the raisins and walnuts.

Allow the dough to rest for 10 minutes to allow the oats to absorb the excess liquid. Divide the cookie dough into 16 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheet. Transfer the sheet to the freezer for 10-15 minutes. (Alternately, freeze the dough balls on a small tray or large plate and transfer to the baking sheet after freezing.)

Bake the cookies on middle rack of oven until puffy and golden brown at the edges, 13-15 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.