Preheat the oven to 350 degrees.
Line a stainless steel baking sheet with parchment paper; set aside.
Cut one stick (8 tablespoons) of salted butter into 8 slices. Add to the bowl of a stand mixer fitted with a paddle attachment. Mix together until smooth (you may have to scrape down the sides of the bowl 1-2 times).
Add in the cream cheese (cold) and mix together with the butter until smooth.
Add in the light brown sugar. Cream together with the butter mixture.
Add the oil, maple syrup, and vanilla extract to the butter mixture. Mix together until smooth.
Add in the gluten free flour, cinnamon, baking soda, and sea salt. Mix for 60-90 seconds until all of the ingredients are well incorporated.
Add in the oats and raisins. Mix until just combined.
Measure out dough in two level tablespoons. Roll the dough between the palms of your hands to form a ball. Place onto the prepared baking sheet, keeping the dough 3 inches apart.
Using a flat bottomed measuring cup or glass, gently press down on the dough to create flattened cookie rounds that measure about 1/4" thick.
Bake for 11-12 minutes.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes before transferring to a cooling rack.