Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
In a medium bowl, combine oat flour, baking powder, salt, and cinnamon. In a large bowl, cream coconut oil, cane sugar, and coconut sugar together with a hand mixer until light and fluffy.
Mix in the eggs one at a time, followed by vanilla extract.
With the hand mixer on low, add in the dry ingredients. Mix until combined. Stir in the whole oats until evenly combined, and lastly, fold in the raisins.
Using a tablespoon, drop rounded scoops of dough onto the the prepared cookie sheet, spacing about 1 ½ to 2 inches apart. Bake for 13-15 minutes or until cookies start to turn a golden brown.
Allow cookies to rest on cookie sheet for about two minutes before transferring them to a wire rack to cool. Store in an airtight container.