Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mat. Set aside.
Process whole flaxseeds in a spice grinder to a fine meal. (Two tablespoon whole flaxseed will make about 4 tablespoons ground flaxseed meal.) In a small bowl, stir together ground flaxseed with water. Let sit for 3-5 minutes to thicken.
In a medium bowl, whisk together oat flour, cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, mix together coconut oil, sugar, maple syrup, vanilla, and flaxseed egg until smooth. Add dry flour mixture and stir until just combined. Fold in oats and raisins until evenly distributed.
Use a size 24 scoop to portion out dough. Place dough about 2 inches apart on prepared baking sheet. Press each cookie mound dough using the flat bottom of measuring cup or drinking glass.
Bake for 15 minutes, until edges of cookies are set. The cookies will be soft straight out of the oven. Do not overbake, otherwise cookie will dry out. Allow cookies to cool on baking sheet for 5 minutes. Transfer cookies to wire rack to cool completely.