Preheat your oven to 350 F.

In a medium sized bowl, whisk together the eggs, sugar, oil, vanilla and cinnamon until well combined.

Fold in the oats, oat flour, salt, baking soda and raisins and mix well.

Refrigerate the batter for 30-35 minutes. You can refrigerate for longer, but note that the cookies may have more of a round shape then flat.

Remove from fridge and line a sheet pan with parchment paper (I used two sheet pans). Scoop out about 1 1/2 tbsp of dough to form a round ball, making sure they're at least 1 inch apart. I used a small cookie scoop to scoop one full size scoop + 1/4 of a scoop

Bake for 8-10 minutes. Remove from oven and tap on the counter 1-2 times to flatten them out. Let cool on the baking sheet for 10 minutes, and then transfer to a cooling rack for additional 10 minutes.

Keep stored in an air-tight container for 1-1/2 weeks, or freeze for up to 3 months.