Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner. Set aside.

In a large bowl, whisk almond flour, cinnamon, baking soda, and salt. Whisk until no lumps remain.

In a small bowl, whisk coconut oil, almond butter, maple syrup, and vanilla extract until completely combined. Add the wet ingredients to the dry ingredients and whisk until combined. Add the oats and raisins and stir with a wooden spoon or rubber spatula until combined.

Cover the bowl and place it in the back of your fridge (where it's really cold) and chill for 30 minutes. Scoop the chilled dough into 1 ½ tablespoon mounds (I use a cookie scoop) press the dough together tightly when scooping it. Space the dough balls a couple inches apart on the prepared cookie sheet. Lightly flatten each mound of dough (the cookies won't spread much while baking). If desired, you can press a few extra raisins onto the top of each cookie.

Bake for 8-10 minutes. Be careful not to overbake. If desired, you can flatten the cookies a little more immediately after baking. Place the baking sheet on a rack to cool.