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Lay a sheet of parchment paper over your countertop next to the stove, or on two cookie sheets - It should be large enough to hold 16 cookies.
In a food processor, combine the oats, peanut butter, and vanilla, and pulse about 10 times until they're combined.
Add the raisins, and pulse about 5 more times.
In a medium saucepan, combine the coconut oil, almond milk, sweetener, cocoa powder and salt. Whisk well over medium-high heat. Continue to whisk for about 2 minutes, or just until the mixture comes to a full boil.
As soon as the chocolate sauce comes to a boil, add the oat-peanut butter mixture and stir well with a spatula to combine everything.
Turn off the heat, and working quickly, spoon the batter onto the parchment paper using a generous tablespoon of batter for each cookie. The batter will harden up quickly so it's important to do this quickly!
If desired, press each cookie with a fork to flatten them. Let them cool for a few minutes before eating. They'll harden as they cool.
Store any leftover cookies in an airtight container in the refrigerator or freezer.