Mix together gluten free oats, coconut flour, brown rice flour, tapioca flour, arrowroot powder, cinnamon, sea salt, baking soda, and xanthan gum in medium bowl using a fork.
In separate bowl add palm sugar, agave, egg, and vanilla extract. Mix well. Add melted coconut oil and mix vigorously until mixture begins to thicken. Add liquid mixture to dry mixture and stir until all ingredients are blended together and just start to form a ball. Mix in raisins.
Drop by tablespoon size balls onto an ungreased baking sheet, or use parchment paper. Press balls of dough down slightly either with the back of a spoon or your hand.
Bake in preheated 375°F oven for 9 to 10 minutes, or until the edges just begin to brown. Do not over bake. Ovens vary.
Let cookies cool for at least an hour before serving. These store best in the refrigerator and also freeze exceptionally well. Defrost approximately 2 hours before serving.
Makes approximately 20 cookies.
* To melt coconut oil place jar of oil into pan of hot water.