Pre-heat the oven to 180℃. Line the baking tray with non-stick baking paper
Pope the nut butter or tahini into one of the bowls. Add the sugar, maple syrup, vanilla extract and 4 tbsp oat milk. Whip together with an electric hand whisk or cream with a wooden spoon to form a thick, creamy mix - it will take 30 seconds max.
In a separate bowl, weigh out the flour, oats, baking powder and salt. Mix well.
Tip the dry mix into the creamy nut butter mix and fold together with a wooden spoon to bring everything together. Add the raisins and fold again until the mix is well combined. If the mix is dry, add the extra oat milk, but be careful not to make it too sticky.
Take a tablespoonful of mix and place it on the baking sheet. Dip your fingers in the small bowl of water and carefully flatten the mix into a cookie shape - you need the water otherwise the mix will stick to everything!
Repeat with the rest of the mix, allowing for a little space between cookies as they expand in the oven.
Place the tray in the middle of the oven and bake for 5 minutes. Turn the tray and bake for another 3-5 minutes until the cookies are lightly browned. Don't over bake as they will firm up when cooling.
Remove the tray from the oven and leave to cool for 10 minutes before transfering them to a cooling rack with a large spatula/fish slice.
Store in an air-tight container in a cool place for up to 4 days - these cookies will soften over time so the sooner they're eaten the better. Not too much of a hardship!
