Preheat oven to 350 degrees F.
In a large bowl, using a stand or handheld mixer, cream together the coconut oil and sugar for 2-3 minutes until light and fluffy.
Add the egg and vanilla and mix for another 30 seconds to incorporate.
In a medium sized bowl, whisk together the almond flour, salt, cinnamon, and baking soda.
Add the dry ingredients to the wet ingredients and mix briefly to incorporate.
Using a rubber spatula or wooden spoon, fold in the oats, coconut, and raisins until combined.
Scoop 1-1 1/2 Tablespoon sized cookies onto two baking sheets, leaving a couple of inches between them. You should have between 12-16 cookies.
Bake for 11-14 minutes until golden around the edges and soft in the center. Do not over-bake as they will continue to cook as they cool.
Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.