Cook farro according to package directions. Set aside and allow to cool completely.

Preheat oven to 400°F (200°C).

In a food processor, combine coconut oil, applesauce, and coconut sugar. Blend until well-combined, 1-2 minutes.

Add baking soda, vanilla extract, oats, and salt and pulse to combine. Slowly add boiling water while pulsing.

Add oat flour and pulse to integrate.

Transfer batter to a bowl and fold in cooled farro and raisins.

Use an ice cream scoop (~¼ measurement) to drop cookie dough onto baking sheets lined with parchment. Flatten the cookies slightly with your hand or a spatula.

Bake for 12-14 minutes, until the top is firm and golden.

Remove from the oven, and cool on baking sheets for 5 minutes before transferring to wire racks. Serve and enjoy!

Store in an airtight container for 2 to 3 days, or freeze for later.