Preheat the oven to 180?C (350?F) and line a baking sheet with parchment paper.

In a large bowl, combine the oats, flour, cinnamon, baking powder, and salt. Add the raisins or chocolate and the sliced almonds if using.

In a smaller dish, whisk together the coconut oil, honey, non-dairy milk, vanilla, and ginger.

Add the honey mixture to the dry ingredients and stir to incorporate. Let it sit for five minutes to thicken if too thin.

Place two tablespoons of the cookie dough onto the baking sheet, spreading it to about a 1 cm thickness with the back of a spoon. Repeat until all of the dough is used, leaving 6 cm (2 inches) between cookies.

Bake for 8-10 minutes, or until golden. Let the cookies cool on the pan for 10 minutes before transferring to a rack to cool fully.