Preheat the oven to 350°F. Line two baking sheets with unbleached parchment paper.
In a large mixing bowl, cream together the softened butter, coconut sugar, and maple syrup using handheld beaters.
Add the eggs, salt, baking soda, and cinnamon. Hand stir until everything is combined. Add the oat flour and cassava flour and stir until everything is combined again.
Stir in the whole oats, then add the raisins. Mix until everything is evenly incorporated.
Use a cookie scoop or a tablespoon and drop rounded spoonfuls of the cookie batter onto the cookie sheets. You should be able to fit 1 dozen cookie dough balls per 11x14" baking sheet.
Bake for 10-12 minutes. The edges should be lightly browned and the center may still look slightly gooey. Let the cookies cool on the baking sheets for 5 minutes before moving them to a cooling rack to finish cooling.
These cookies can be stored in an airtight container at room temperature for 48 hours, in the fridge for up to 5 days, or they can be frozen.