Preheat the oven to 350°F. Line two baking sheets with unbleached parchment paper.
In a large mixing bowl, cream together the butter, coconut sugar, and maple sugar using handheld beaters.
Add the egg, vanilla, salt, baking soda, and cinnamon. Beat on low until everything is combined. Stir in the gluten-free flour and the whole oats.
Fold in 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 fit about 6 cookies on eacn tray. Make sure the cookies are at least 3" apart since these cookies will spread!
Bake for 12-14 minutes. The edges should be lightly browned and the center may still look slightly gooey. You can use a metal spatula or biscuit cutter to shape the cookies into perfect rounds if desired. You can also sprinkle them with a pinch of flakey sea salt!
Let the cookies cool on the baking sheets for 10 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.