Vegan Oatmeal and Raisin Cookies

Place the raisins in a heatproof bowl. Pour enough hot, boiling water to cover the raisins. Leave the bowl aside and let it cool to room temperature. The raisins will soak up the hot water and become puffy and juicy.

Sift the flour, baking powder, baking soda and salt in a huge bowl. Add in the brown sugar and instant oatmeal. Whisk the dry ingredients together.

In a separate bowl or measuring cup, whisk the maple syrup, oil and vanilla extract together.

Make a well in the centre of the dry ingredients. Add in the wet ingredients and whisk gently until both the dry and wet ingredients have been fully incorporated.

Drain the raisins and add into the cookie batter. Mix the raisins into the cookie batter gently using a rubber spatula. Cover the bowl with a plastic wrap/cling-film and refrigerate for at least an hour.

Preheat the oven to 175 degrees Celsius (about 350 degrees Fahrenheit). Line baking sheets with baking paper.

Scoop the cookie batter by tablespoonfuls and drop them onto the baking sheets, leaving 2 inches (5 centimetres) between each cookie. The cookies will expand considerably during baking.

Bake the cookies for 9 to 12 minutes until golden brown in colour. Place the baking sheets on a wire rack and let the cookies cool completely to room temperature.

Store the baked cookies in an airtight container for up to 5 days.