Prepare your chia eggs by combining the ground chia seeds with 5 tablespoons of water. Set aside, for a gel to form.
In a large mixing bowl, combine your almond flour, coconut flour, coconut flakes, ground flaxseed, baking soda, and cinnamon and mix well.
In a seperate bowl, add your coconut oil, almond butter, granulated sweetener of choice and prepared chia eggs and mix until fully incorporated.
Combine your wet and dry ingredients and mix well. Fold through your raisins and optional chocolate chips. Cover your bowl and refrigerate for around an hour, for the dough to chill.
Preheat the oven to 180C/350F and line a large baking tray with parchment paper and set aside.
Form 16-20 balls of dough and place on the lined tray. Press each ball into a cookie shape and bake for 15-18 minutes, or until the center is just cooked.
Remove the cookies from the oven and allow to cool on the pan completely. The cookies will continue to cook as they cool.
Paleo Keto Oatmeal Raisin Cookies can keep at room temperature for up to 3 days. They are best refrigerated and will keep for up to 5 days.Paleo Oatmeal Raisin Cookies are freezer friendly and can be stored in the freezer for up to 6 months.Paleo Oatmeal Raisin Cookies barely adapted from this recipe here.