Preheat oven to 325˚F
Lightly grease 2 baking sheets or line them with parchment paper, and set aside. (I use silicone cookie sheet, like Silpat). Or use coconut oil spray.
Place the nuts, eggs, coconut oil, sweetener and vanilla into a blender jar. Puree on medium-high speed until the cashews are smooth, about 50 seconds.
Transfer this wet mixture to a medium-size mixing bowl. set aside.
In a small bowl, sift together the flaxseed meal, cinnamon, baking soda, sea salt and stevia.
pour the dry ingredients into the bowl with the wet ingredients.
Use a hand-held or free-standing mixer (or deftly mix with a wooden spoon) to combine the ingredients thoroughly but without over-mixing. Use a spatula to scrape up from the bottom the nut puree, making sure the bottom and sides are incorporated into the body of the batter.
Fold in the raisins.
Allow the batter to ‘set up” for 10 minutes.
Scoop mounded cookie batter onto prepared cookie sheets - preferably using a 1-2 ounce ice cream scoop with an automatic release mechanism, or a heaping tablespoon - about 1 inch apart.
Bake 10 to 15 minutes, until the cookies are puffed in the center, golden on top and light brown around the edges. Cool 10 minutes on the baking sheets before removing the cookies to baking racks or cut-open paper bags to cool completely.