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Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Combine walnuts, oats and raisins in a food processor and pulse until finely ground.
Drop rounded tablespoons of dough on the prepared baking sheets, spacing cookies about 1 inch apart. Press down on each cookie with the back of a fork to flatten slightly.
Bake until tops and bottoms are lightly browned, 20 to 25 minutes. Let cookies cool on the baking sheets for 5 minutes, and then transfer them to a wire rack and let cool completely. Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.