METHOD:

Preheat your oven to 180 degrees celsius.

Combine all your dry ingredients except for sugar, raisins and walnuts in a medium sized mixing bowl. Use a fork to mix it all together and set aside.

Cut the vegan butter or margarine into smaller pieces, it should preferably be at room temperature, and add it to a separate larger mixing bowl. Add in the sugar and use a hand mixer to cream the two together. This only takes a minute. Then add in the maple syrup and one tbsp oat milk (or any other plant based milk alternative you have on hand). Blend again until combined.

Add the dry ingredient mixture to the bowl with the wet mixture and use a fork to combine well. If you find the fork isn’t doing the job than I recommend using your hands but don’t mix too much like this as you don’t want the butter to melt.

Roll the mixture into 14 balls and flatten them out into cookie rounds, roughly 1 cm high, onto a lined baking sheet. They will not float out when baking but still leave a little room between the cookies and use two baking sheets if you are not able to give each cookie some space with just one.

Bake the cookies for 18-20 minutes, they should turn ever so slightly golden around the edges. Allow them to cool completely on the baking sheet before serving.