Gluten-free Oatmeal Cookies (no funky texture! perfect texture)

Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper.
Stir together the dry ingredients in a medium mixing bowl and set aside.
1 cup (140 grams) white rice flour, 1/3 cup (52 grams) potato starch, 2 tablespoons + 2 teaspoons (20 grams) tapioca flour, 1/2 teaspoon xanthan gum, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon
In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.
3/4 cup (168 grams) refined coconut oil, 1 1/3 cups (266 grams) raw sugar, 2 large eggs, 1 tablespoon vanilla extract
Add the dry mix to the wet mix and stir just until combined. Stir in the oats and raisins, again stirring just until combined.
2 3/4 cups (260 grams) gluten-free quick oats, 1 1/4 cups (190 grams) raisins
Form the dough into 77-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable.
Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned. They'll still be very soft straight from the oven but firm up as they cool and sit for an hour or so.
Let cool completely on the baking sheet. Store in an airtight container up to 5 days.