Preheat the oven to 350F. Line three smaller or two large cookie sheets with parchment paper and set them aside. Mix together the flax seed and warm water and set them aside to gel.

Whisk together the brown rice flour, oats, baking soda, salt, cinnamon, ginger, and cardamom in a large mixing bowl.

In a separate mixing bowl, whisk together the coconut oil, banana, almond milk, sugar, vanilla, and the flax egg that you prepared in step 1.

Fold the wet ingredients into the dry ingredients. Add the raisins. Stir until everything is evenly incorporated.

Drop the cookie dough by heaping tablespoons (about 1 1/2-2 inches apart) onto the parchment lined baking sheets. Bake for 15 minutes, or until the cookies are just turning golden. Allow them to cool on a wire rack before serving. Cookies will keep in an airtight container for about four days.