In a medium bowl, whisk together the teff flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a standing mixer, or in a large bowl using a hand mixer, add the butter, coconut sugar, honey, vanilla extract and egg. Mix on low speed. Then, slowly increase the speed to high until the mixture becomes a lighter color and fluffier.
Once light and fluffy, reduce the speed to low and add in half of your teff flour mixture. Mix on low just until combined. Add in the other half of the flour. Mix just until combined. Scrape down the sides of the bowl and mix on low one final time just to incorporate fully.
Scrape off any batter from your mixer and remove the bowl from the stand (if using a standing mixer). Add oats and raisins to the bowl and mix using a rubber scraper or spoon.
Line a small baking sheet or tray with parchment paper and make dough balls (about 1 1/2 tablespoons of dough). Line the tray with your dough balls, and pop in the freezer to set for 20 minutes.
Meanwhile, preheat oven to 350.
After 20 minutes, remove the dough from the freezer and add 12 of the dough balls to a parchment paper lined baking sheet. Bake for 12-15 minutes (my sweet spot is 13 minutes.)
Let the cookies cool for 5 minutes on the baking tray, then carefully transfer to a cooling rack to cool completely.