Preheat oven to 325 degrees.
Line a cookie sheet with parchment paper.
In a stand mixer cream the vegan “butter” and the brown sugar.
Add the maple syrup and beat, scraping sides of bowl.
Add the egg and vanilla and mix again.
In a small bowl whisk the gluten free flour blend, baking soda, salt, arrowroot starch and spices.
Add the flour mixture and mix.
Add the shredded coconut and oats and beat until blended.
On low add the walnuts and raisins.
Use an ice cream scoop to drop dough onto cookie sheet.
Bake for 12 minutes.
Remove and cool.