Soak raisins in a cup pf brewed black tea. Use water or apple juice if preferred. Place the raisins in a bowl and cover them with warm tea. Let them soak for about 10 minutes, then drain and pat dry.
Place the butter in a medium saucepan, and cook on medium heat until the butter has just melted. This should take 2 to 3 minutes. Remove the saucepan from the heat and allow it to cool slightly. Add the maple syrup, cinnamon, nutmeg and soaked, drained raisins. Allow the butter mixture to cool to lukewarm.
Preheat the oven to 350°F (177°C).
In a medium bowl, add the brown rice flour, sorghum flour, tapioca starch, white sugar, brown sugar, psyllium, flax seed powder, salt coconut and oats
Place the baking soda into a small bowl, add the boiling water and gently stir as it begins to foam.
Add the yoghurt, baking soda and water into the dry ingredients. Pour in the butter mixture and combine all the ingredients very well.
Scoop the dough using a tablespoon size scoop and space the cookies about 2 inches apart. There is no need to flatten them because they will do this in the oven as they bake.
Bake the cookies for 12 to 15 minutes at 350°F or until golden brown on the outer edges.
Let the biscuits cool for about 10 minutes on the baking tray before moving them to a wire rack to cool.