In food processor, blend bananas, tahini, apple cider vinegar, vanilla and coconut oil until smooth.
Add coconut flour, baking soda and cinnamon to wet ingredients and blend for another 15-20 seconds until fully incorporated.
Remove blade from food processor and fold in coconut, raisins, seeds, and walnuts.
Chill dough in fridge for 20 minutes. Preheat oven to 350 and line a baking sheet with parchment paper.
After dough has chilled, spoon golf ball size onto parchment lined baking sheet and flatten slightly with back of spatula.
Bake for 12-15 minutes, until edges are set and cookies are golden brown.
Carefully transfer to plate to cool completely.
Store in fridge for up to one week.
