Preheat oven to 180 degrees C

In a large bowl, whisk together the ground almonds, oats, baking powder, salt, and speculaas spice

In another bowl, whisk together olive oil, honey, egg, nut butter, and vanilla

Pour 1/2 of liquid mixture into dry and stir a few times, then pour remaining in and whisk lightly until no dry streaks remain

Fold in the raisins

Using a cookie dough scoop or ice cream scoop and scoop the batter onto a baking sheet lined with baking paper

Flatten the cookies a bit and leave enough space between them to spread a bit

Bake for about 12 minutes until golden brown and then let it cool for at least 10 minutes to firm up before removing from the paper

Place the cookies onto cooling rack to finish cooling