Heat your oven to 350°F (177°C). Line cookie sheets with parchment paper.
Combine the chia seeds with the water in a small bowl. Stir and set aside.
In a large bowl, beat vegan butter, peanut butter, and sugars. Use an electric mixer on medium speed to whip until creamy. Add the chia seed mixture and stir to combine.
In a separate bowl Stir together the flour, cornstarch, baking soda, baking powder, cinnamon salt, oats and raisins.
Pour the wet mixture into the flour mixture, and stir until combined.
Use a cookie scoop to drop the dough onto prepared cookie sheets, with dough balls spaced at least one inch apart.
Bake for 9 to 10 minutes, until golden brown. When done remove from the oven and cool for a few minutes on the cookie sheet before transferring to a wire rack to cool.
Store cookies in an airtight container. You can refrigerate these cookies to extend their freshness, up to a week. They can be frozen for up to 2 months.