Place the melted coconut oil in a bowl and whisk in the honey and egg.
Stir in the oats, flour, coconut sugar and cinnamon until well combined then stir in the raisins.
Place the bowl in the fridge, ideally overnight but 30 minutes will do if you don't have time.
Preheat the oven to 180C/350F/gas mark 4. Line two baking sheets with baking parchment.
If you have chilled the dough overnight then it should be firm enough to roll into balls, if you have only chilled it for a little while then you will need to scoop it instead.
Use about a tablespoon of dough per cookie, I weighed mine to get them all the same - 25g per cookie, I got 23 cookies. Roll each portion into a ball and place them well spaced apart on the baking sheets - they will spread. Flatten each ball slightly with your fingers.
Bake for about 10 minutes, until golden and they no longer look 'wet' on top. Leave to cool on the trays for five minutes then transfer to a wire rack to cool completely.