1. Preheat your oven to 180°C and line the base of 2 baking trays with a sheet of parchment
paper.
2. Add the vegan butter or margarine to a large mixing bowl and whisk with an electric whisk or
by hand until light and fluffy.
3. Add the brown sugar, and castor sugar and beat for a couple of minutes to cream the sugar
into the fats.
4. Add the flax egg and vanilla extract and whisk to combine.
5. Add the flour, baking soda, baking powder, salt, and cinnamon and mix using a spatula until
the ingredients stick together to form a dough.
6. Add in rolled oats and raisins and stir them into the cookie dough.
7. Use an ice cream or cookie scoop to measure out the cookies and place them on the lined
baking trays, leaving at least 2 cm between each cookie.
8. Bake the cookies for 12-14 minutes, then remove them from the oven and allow the cookies to
sit on the baking tray to cool for about 5 minutes.
9. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a
cooling rack. Cool for another 15-20 minutes until they reach room temperature before
serving.