Pre-heat oven to 350 degrees F. In a large bowl, beat butter, coconut sugar, and xylitol until creamy. For omitting butter, add coconut sugar and xylitol to bowl and move to step 2 before mixing.
Add vanilla extract and pumpkin puree. Beat well until thoroughly combined.
Add almond flour, baking soda, pumpkin spice, and salt to bowl and mix well.
Add oats and raisins and still until combined.
Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 12 to 15 minutes, or until light golden brown.
Cool 1 minute then transfer to wire rake to cool completely. Store tightly covered.
This is a versatile and flexible recipe. Try substituting ingredients to make this your own! Try replacing Xylitol with Sugar, Coconut Sugar with Brown Sugar, Raisins with Cranberries, or Butter with Pumpkin Puree in equal quantities!Different brands of oatmeal will absorb moisture and bake differently. For non-Gluten Free Quaker Oatmeal, use 3 cups of Oatmeal instead of 4 cups. Quantity may need to be adjusted for other brands.