In a large bowl, mix all the dry ingredients together with a whisk until well combined. Set aside.
In a separate bowl, combine all the wet ingredients and whisk vigorously until smooth and creamy. A few small lumps of coconut oil are acceptable.
Add the wet ingredients to dry and mix until evenly combined, then stir in the raisins and walnuts
Using a large spring-loaded cookie scoop, scoop 20 balls of dough onto a cookie sheet that's been lined with parchment paper. If you didn't have one of those, a large spoon would also do the trick - you'll want to use about 4 tbsp of dough per cookie and then shape your cookies by hand.
Put the unbaked cookies in the refrigerator for at least an hour - but up to several days, if well covered.
When ready to bake your cookies, preheat the oven to 350°F; transfer your chilled unbaked cookies to a 13" x 18" baking sheet that's been lined with parchment paper or better yet a silicon mat; arrange them so they are at least 2 inches apart.
Bake the cookies for 13-14 minutes or until they are slightly golden.
For prettier cookies, push a few raisins as well a a few pieces of walnut into the soft dough as soon as the cookies come out of the oven.
Let the cookies cool on the sheet for a minute or two and then delicately transfer them to a cooling rack to cool completely.
You can bake the rest of the cookies now, or save the unbaked dough for later. Unbaked cookie dough will keep in the refrigerator for several days, or in the freezer for up to several months. If baking from frozen, there's no need to thaw the dough; simply increase the baking time by a minute or two.
Keep the baked cookies in a cool dry place for up to a week.