In a mixing bowl, cream together the diced vegan butter and the sugar, until well combined and smooth.
Add the oat milk and vanilla extract and stir in briefly.
Next add the flour, cinnamon and baking powder and combine into a uniform, moist dough.
Finally, stir in the oats and raisins until evenly mixed into a soft and sticky dough.
Using two spoons or a cookie scoop, place scoops of dough about two tablespoons in size onto a lined baking sheet. Space them out to allow the cookies to spread. You should fit about 9 cookies per sheet.
Bake at 180°C / 350°F for 12 - 15 minutes until golden brown.
Leave the cookies on the sheet to firm up for about 5 before moving them onto a wire cooling rack. When completely cooled, store in an airtight container.
For step by step pictures and tips on choosing your ingredients, see the post above.Instead of raisins you can use other dried fruit, such as sultanas/golden raisins or chopped apricots. Dried cranberries are my favourite! Chopped nuts or pumpkin seeds/pepitas are also a delicious addition. You can add about 60g - 120g or ¼ - ½ cup into the dough when you stir in the raisins.