Preheat oven to 325°F (165°C). Cover a baking sheet with a sheet of parchment paper.
Mix well together the oat flour, oats, baking soda, salt and cinnamon in a bowl.
Add and mix in the tahini and maple syrup until everything is well combined.
Fold in the raisins until well combined with everything else.
Place the dough by the tablespoon onto the baking sheet spread out from one another. Flatten each one down using your fingers to about a centimeter thick and roughly circular cookie shape.
Place into oven on the center rack (see note) and bake for 10 minutes, then remove and allow to cool down on baking sheet for 5 minutes. Store remainders in a sealed container, no refrigeration needed, for 1 to 2 weeks.
Baking the cookies on the center rack results in more even and less cracked cookies, as shown in the first featured image, compared to baking on a higher rack that results in more cracked cookies like the ones shown in the last two images. I've tried both methods and each works well, so just choose your preference.