Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

In a medium bowl, combine the rolled oats, oat flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. Stir well so everything is evenly mixed.

In a large mixing bowl, beat together the melted coconut oil, applesauce, coconut sugar, eggs, and vanilla extract on medium speed until smooth and slightly fluffy.

Gradually add the dry mixture into the wet mixture. Mix on low speed just until combined. Avoid overmixing.

Fold in the raisins using a spatula or wooden spoon until evenly distributed throughout the dough.

Scoop about 1 tablespoon of dough for each cookie and place them on the prepared baking sheets, leaving about 2 inches between each one. Gently press the tops down with a fork.

Bake for about 10 minutes, or until the edges turn lightly golden. The centers may look slightly soft, but avoid overbaking, as the cookies will firm up while cooling.

Let the cookies rest on the baking sheet for about 5 minutes. Once they begin to set, transfer them to a wire rack and allow them to cool completely.