Preheat oven to 350 degrees F (180 degrees C).
Grease cookie sheet with coconut oil or place parchment paper on top of cookie sheet.
Soak the Raisins (1/2 cup) in hot water for 10 minutes and drain.
In a large bowl, combine Brown Rice Flour (1 cup), Unsweetened Shredded Coconut (1/2 cup), Baking Powder (1 teaspoon), Ground Cinnamon (1 teaspoon), Baking Soda (1/2 teaspoon), Ground Ginger (1/2 teaspoon), and Ground Nutmeg (1/2 teaspoon).
In a medium bowl, combine Carrot (1 1/2 cup), Egg (1), Dark Maple Syrup (1/2 cup), Coconut Oil (1 tablespoon) and Raisins.
Make a well in the centre of the dry ingredients and pour the wet ingredients (carrot mixture) into the dry. Mix together until well combined.
To make large cookies, using your hands, form the mixture into approximately 2" inch balls and flatten on to cookie sheet with your hands.
Bake for 10-15 minutes until golden. Remove from oven and let cool on sheet for 5 minutes. Remove from cookie sheet and place on cooling rack to cool completely. Serve and enjoy!