Preheat your oven to 350°F.

You can either mash your bananas by hand with a fork on a plate or put them in a medium-sized mixing bowl with the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract. Then blend them together until smooth using an immersion blender.

If you mashed your bananas by hand, add the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract and mix with a whisk.

Add the quick oats, coconut sugar, baking soda, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.

Add the raisins and gently mix with a spatula until all the ingredients are evenly distributed. The mixture will not look like typical cookie dough. It will be much wetter. Let the batter sit for five minutes. This will allow time for the chia seeds to soak up some of the moisture.

Use a medium-sized cookie scoop or a large spoon to scoop the batter onto your cookie sheet. Gently flatten each cookie into a round cookie shape. The cookies will not flatten while baking, so you can place them closer together.

Bake at 350°F for 11 minutes. Cool on a wire rack before serving. They can be stored in the fridge for up to ten days and in the freezer for several months.