Preheat the oven to 175°C / 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornstarch, salt, baking soda, and spices. Set aside.
In another bowl, beat the vegan butter/margarine until softened, about 2 minutes. Add the granulated sugar, the packed brown sugar, and the vanilla and beat for about 3-4 minutes until fluffy.
Add the flour mixture to the sugar mixture and mix until combined.
Fold the raisins and the old fashioned oats into the dough.
Add the non-dairy vegan milk or water and mix until combined. The dough should be thick. If it is still a bit dry, add more non-dairy vegan milk or water, a teaspoon at a time, until it forms a thick dough.
Form balls with a small cookie scoop or teaspoon.*
Put them on the baking sheet and flatten slightly using a silicone spatula or the bottom of a glass. If you’re using a glass, make sure to wet the bottom to prevent the dough from sticking to it.
Bake until golden brown, about 15 - 17 minutes.
Transfer to a wire rack to cool completely.
Store in an airtight container at room temperature.