Preheat the oven to 180deg C (360 deg F)
Mix the almond meal, baking powder and raisins in a bowl. It’s important that you mix this together and the raisins get a good coat of flour – this way they won’t sink to the bottom of the cookie when you bake it.
Melt the coconut butter/oil (usually 20 seconds in the microwave will do)
In a separate bowl whisk the eggs, then add the agave syrup/honey, orange rind and melted coconut butter/oil
Mix the egg mixture into the almond meal mix and stir. Don’t freak out if the mixture is quite wet.
Spoon the mixture on to a baking tray lined with baking paper/grease proof paper in 12 (or close to it) little mounds
Bake for 12 – 15 minutes – keep an eye on it after 10 minutes and take out of the oven when the tops are golden and they are still a little soft to the touch.
Let them cool for a few minutes on a wire rack before you indulge in the raisin cookie goodness!