Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, I cream the butter (or coconut oil) with the brown sugar and granulated sugar until it's light and fluffy.
Next, I beat in the eggs (or flaxseed/chia mixture) and vanilla extract.
In another bowl, I stir together the flour, baking powder, baking soda, cardamom, and oats.
Gradually, I mix the dry ingredients into the wet ingredients until everything is well combined.
Then, I gently fold in the cashews and raisins.
Using a spoon, I drop dollops of dough onto the prepared baking sheets, making sure to space them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown. I love watching them turn golden—it’s when the kitchen starts to smell amazing!
Finally, I let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.