In a small bowl, combine flax seed, water, piloncillo, almond butter, apple sauce, and vanilla. Set aside.
In a large bowl, combine flour, oats, raisins, salt, cinnamon, clove, baking powder, and baking soda.
Pour the wet ingredients into the dry ingredients, and use a wooden spoon to mix until combined.
Drop the dough by heaping tablespoons on a parchment lined sheet tray, 2 inches apart. Flatten cookies slightly with your fingers.
Bake for 15 min. or until golden brown.
To make these gluten-free, use oat flour instead of all-purpose flour. You can also use peanut butter or tahini instead of almond butter. You can change up the nuts, use cranberries instead of raisins, or even add chocolate chips.