Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, mix the flax seeds, water, lemon juice and vanilla and let it sit for about 10 minutes, until it forms a gel.
In another bowl, whisk the coconut flour with the baking soda, salt, and cinnamon. Add the shredded coconut and raisins and mix until well combined.
Melt the almond butter and sweetener in a saucepan over medium heat. Add the almond butter mixture to the dry ingredients and stir well.
Add the flax gel to the dough and mix until a thick, sticky dough forms. Scoop the cookie dough into 2-inch mounds and place on the prepared baking sheet about 2 inches apart. Repeat until all the dough is used.
Bake for 15 to 18 minutes, until golden brown. Let the cookies cool on a wire rack.