Cover a baking sheet with parchment paper.Lightly toast pecans in a dry skillet on the stove over medium heat and set aside.When cookie dough goes into the fridge to chill, preheat the oven to 350º F. In a small dish, mix together 1 tablespoon ground flax and 3 tablespoons warm water. Set aside.
Cream non-dairy butter or margarine and sugar together in the bowl of a stand mixer or use a hand mixer.
Add flax egg, milk*, and vanilla. Stir to combine. *Start with 3 tbsp of milk, if the dough isn't coming together add another tablespoon at a time and mix well. Add spices*, flour, and baking soda. Mix together to make a thick dough. Stir in the raisins and pecans by hand.
Drop the cookie dough by spoonfuls onto a prepared baking sheet leaving room between the cookies to expand.
Place the sheet pan into the fridge for 30 - 60 minutes to chill.
Preheat the oven to 350º F. Place the chilled cookies into the preheated oven and bake for 11-15 minutes. They will be golden and a little crisp on the edges. Don't over cook.
Remove from oven, let cool on a rack.
These cookies are good warm, but they are outstanding cold and even better the next day if that's possible. (I hide a couple in the back of the fridge in an old coffee tin from the kids).
Store in an airtight container at room temperature for a week or in the fridge or freezer to extend storage.