Preheat your oven to 350°F / 177°C and line two baking sheets with parchment paper.
In a large bowl or the bowl of a stand mixer, cream together the softened coconut oil and brown sugar on medium speed until light and fluffy, about 2 minutes.
Add the soymilk, soy flour, and vanilla extract.
Mix on low speed until just combined.
In a separate medium bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, and sea salt.
Gradually add the dry to the wet , mixing on low speed until a dough forms. Be careful not to overmix.
Stir in the rolled oats and raisins by hand until they are evenly distributed throughout the dough.
Scoop rounded tablespoons of dough and place them on the prepared baking sheets. Gently press down on each ball to slightly flatten.
Bake for 12-15 minutes, or until the edges are golden brown. The centers may still look slightly soft.
Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. They will become crunchier as they cool. Store in an airtight container for up to a week.
Don't overmix the dough once you add the flour.
Mix just until the flour is incorporated to ensure a tender, not tough, cookie.
