In a large bowl combine the eggs, honey, vanilla and almond extracts, softened coconut oil, and milk. Using a hand mixer or a stand mixer mix everything until smooth and creamy.

Slowly add the coconut flour and gently mix with a whisk or spatula until the coconut flour is completely mixed. The batter will be little thin. Let it sit for 15 minutes. The coconut flour will absorb all the liquid and become a nice sticky dough that is easily scoop-able.

Add the chopped pistachios and the raisins and gently fold them into the cookie dough.

The dough will now look like this. Cover and let the dough chill for 30 minutes.

Preheat the oven at 350 F or 180 C and line a baking sheet with parchment paper or a silicon liner.

After the 30 minutes, remove the cookie dough from the refrigerator and use a small ice cream scoop and make small 1-inch dough balls.

Wet your fingers and gently flattens the cookies. The cookies won’t spread during the baking process, so you need to spread them before baking. Also, thinner cookies cooks faster. So make them on the thinner side.

Add some extra chopped pistachios on top of each cookies for a more festive feel.

Bake for 15 to 20 minutes depending on the thickness. Cookies are done when the top feels firm to touch.

Let them sit on the baking sheet for 15 minutes before transferring it to a wire rack, to cool it completely.

Store in the refrigerator in an airtight container or Ziploc for up to 7 days. Or in the freezer up to 3 months.