Preheat oven to 375 degrees.
In a large bowl whisk cornstarch, sweet rice flour, tapioca starch, baking soda, salt, xanthan gum and all the spices.
In stand mixer, on medium speed cream butter and brown sugar together.
On low speed add egg and beat until smooth.
Gradually add dry ingredients using low-medium speed until combined.
Stir in raisins and nuts.
With ice cream scoop, scoop dough onto parchment lined cookie sheets.
Bake for 10-12 minutes.
Allow to cool and enjoy!