Preheat the oven to 325°F. Line 2 large baking sheets with a silicone baking mat or parchment paper. In a large bowl, whisk together the mashed banana, and honey1. Once combined, add the almond flour, oats2, cinnamon, chia seeds, walnuts, and raisins. The dough will be thick and sticky.
For easy handling of the dough, spray your hands with cooking/coconut oil spray. Scoop 3 Tablespoons of dough, roll into a ball and place on the prepared baking sheet. Slightly flatten the tops into desired thickness— the cookies will not spread in the oven.
Bake for 13-15 minutes, depending on thickness until the edges are very slightly brown. These cookies took exactly 14 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cookies can be eaten as is, broken up over yogurt or smoothie bowl. Cookies stay fresh for up to 1 week when stored in a container or zip top bag in the refrigerator.