Preheat your oven to 180C (350F) and line a baking sheet with parchment paper.
Place the oat flour, coconut flour, sugar, salt, coconut and raisins into a large bowl and stir to combine.
Pour in the melted butter, vanilla extract and flax egg and mix well. The dough should hold together when squeezed in your hand. If it’s too dry, add a little more melted butter or plant milk until it will hold together.
Divide the mixture into 12 evenly sized balls and shape them with your hand to form cookie shapes. They will not rise or spread very much, so this will be the final shape.
Place the shaped dough onto your baking sheet and bake for 12-15 minutes or until the cookies are turning golden brown and are crisp at the edges.
Leave the cookies on the baking sheet to cool. They will be very fragile at first but will firm up as they cool. Allow to fully cool before serving.