Preheat oven to 170*C degree.
In a bowl mix all the dry ingredients together in a bowl. (Except raisins AND brown sugar)
Mix together the soften coconut oil/butter with the sugar. Mix with a electric mixer or by hand until fully combined, around 1 minute.
Add the wet mixture into the dry mixture, when fully combined add the raisins. Mix again, cover and chill for 15 mins in fridge.
When out of the fridge form in to balls and flatten cookies slightly with back of spoon on baking tray lined with parchment paper.
Bake for 7 mins for ultra chewy and 10 mins for crunchier texture.
Gluten free? No problem just substitute the whole wheat flour for almond flour or even oat flour (regular oats blended to a super fine flour).