Preheat your oven to 350°F/ 180°C/ 160°C fan and line a large baking tray with grease proof paper.

In a medium-sized bowl, add the vegan butter, brown sugar, caster sugar and vanilla essence. Mix everything together until smooth.

Add in your gluten-free plain flour and rolled oats. Stir until everything starts to come together, then add your raisins. Gently mix again until they're incorporated well.

Leave the dough to stand at room temperature for 20 minutes, to allow the ingredients and flavours to come together properly.

Divide the dough into 12 equal sized pieces (using a tablespoon) and roll each piece into a small ball. Place the balls onto the baking tray and use your fingers (or a fork) to press them into flat cookie shapes, around 3 inches in size.

Bake the cookies for 12 minutes. They will be slightly wobbly in the middle when you first take them out but they will firm up and become chewier once they are cold. Resist the urge to keep baking at this point, unless you want super crunchy cookies.

Leave the cookies on the tray for at least 1 hour until they are completely cold before enjoying.