Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, combine all of your ingredients, except for your raisins, and mix well. Fold through your raisins using a rubber spatula.
Using a cookie scoop or your hands, form 12 balls using the cookie dough. Transfer them onto the lined tray and place around 1-2 inches apart. Press down on each cookie to form a cookie shape (they will not spread, so make them your desired size and thickness). Place them in the oven and bake for 10-12 minutes, or until
Notes
* You can substitute the banana for unsweetened applesauce or pumpkin, but it won't be as sweet. Add some maple syrup or sugar to the cookie dough.** Peanut butter, sunflower seed butter, tahini, or cashew butter.
TO STORE: Store leftover cookies in the fridge, as they will spoil quickly if left at room temperature. Keep them in a sealable container or covered on a plate. They will keep fresh for up to 7 days.
TO FREEZE: Either freeze the cookies together, or in single serving portions. Place them in a ziplock bag and store in the freezer for up to 6 months.