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Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper (you may need two sheets if yours are small).
In a large bowl, combine the oats, flour, cinnamon, baking powder, and salt. Add the raisins or chocolate and the sliced almonds if you're using them.
In a smaller dish, whisk together the coconut oil, honey, milk, vanilla, and ginger.
Add the honey mixture to the dry ingredients and stir to incorporate. If it seems too thin let it sit for five minutes to thicken up a little before shaping the cookies.
Place two tablespoons of the cookie dough onto the baking sheet and spread it out to about a 1 cm thickness with the back of a spoon. Repeat until all of the dough is used, leaving 6 cm (2 inches) between each cookie to allow for spreading.
Bake for 8-10 minutes, or until golden. Remove the pan from the oven and let the cookies cool on the pan for 10 minutes before carefully lifting them off with a spatula and letting them cool fully on a rack. Store in a sealed container for up to 3 days.