• Preheat oven to 350F.
• Add the dry ingredients to a bowl and mix well.
• Next, add the remaining wet ingredients and mix until smooth.
• Fold in the raisins.
• Use a small cookie scoop to transfer the dough onto a parchment lined baking sheet.
• Wet your fingers slightly, then gently press down on the cookies to flatten them.
• Bake for 8 minutes.

Whipped coconut cream (optional):

• Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.
• Place the cream, vanilla and honey into a bowl and whip with a hand-mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.
• Place the whipped cream in the fridge until you’re ready to frost the cake.