Preheat the oven to 340°F. Line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, whisk together the coconut flour, oat flour, baking soda, baking powder, nutmeg, and sea salt. Set aside.
Add the softened butter and coconut sugar to the bowl of a stand mixer, or to a large mixing bowl if you are using an electric hand mixer. Beat on medium-high speed for about 1 minute, until creamy and well combined.
Add the egg, vanilla extract, and cinnamon extract. Beat until smooth and fully incorporated.
With the mixer on low, gradually add the flour mixture and mix just until combined.
Mix in the old-fashioned oats on low speed. Turn off the mixer, then add the raisins and fold them in by hand with a spatula just until they are evenly distributed throughout the dough.
Using a 1½- to 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, placing about 9 cookies on each sheet and leaving about 2 inches between each cookie.
Gently press down the tops of the dough balls so they are slightly flattened.
Bake for 8 to 10 minutes, until the edges are lightly golden and the centers are just set. Start checking them at 8 minutes so they do not burn.
Cool for 10 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely.