For the flax egg, mix the flaxseed and water in a small bowl. Set it aside while you combine your other ingredients.
Combine the dry ingredients, including the whole wheat pastry flour, baking soda, salt, pumpkin pie spice, and cardamom. Next, add the rolled oats and raisins.
In another bowl, mix the wet ingredients. These are the coconut oil, vegan butter, brown sugar, and vanilla powder.
Add the dry ingredients to the wet and mix until just combined.
Place in the fridge for a few minutes to firm up before spreading in a parchment lined 8x8' baking dish.
Bake for about 25 minutes at 350 degrees F.
They are done when slightly golden on the edges.
Cool before cutting into squares.