Preheat the oven to 350°F. Line a baking sheet with parchment paper.Tip: To get the parchment paper to stay down, first spray the bare baking sheet with cooking spray. Then place the parchment paper on top – the oil will help it stay in place.
In a large bowl, mix together the rolled oats, buckwheat flour, coconut sugar and baking soda.
In a medium bowl, beat two eggs with a fork. Sir in the milk, vanilla extract and molasses.
Add the wet ingredients to the dry ingredients bowl. Mix together. You might have to use your hands to gently knead the batter to fully mix. The batter will be sticky - wet your hands a little to make it easier.
Add the raisins and gently mix into the batter by kneading with your hands.
Use a cookie scoop or measuring spoon to scoop 2 Tbsp of batter on to a baking sheet. Rinse a spatula under some water and lightly press down the cookies to flatten them. Repeat rinsing with water everytime the batter starts to get sticky.
Bake for 8-10 minutes, then let cool on the baking sheet for 10 minutes before moving to a rack to cool completely.
Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.