Step 1

In a small bowl, whisk together the flour, baking soda, salt and cinnamon.

Step 2

In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds until well combined.

Step 3

Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated. Fold in the oats, raisins and walnuts (or extra raisins) until well combined - this will take a bit of arm power.

Step 4

Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of dough and drop onto the prepared plate (they can be close together).

Step 5

Transfer to the refrigerator and chill the dough balls for about 1 hour, until firm.

Step 6

Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.

Step 7

Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. If baking in batches, keep the remaining dough balls in the fridge.

Step 8

Bake for about 11 to 12 minutes, until lightly browned and the edges are set (don’t over bake these - the centers may look slightly underdone when you pull them out). Let the cookies cool directly on the baking sheet.