Cream together the softened butter and both brown and white sugars until light and fluffy.

Beat in the egg until well combined.

Mix in the mashed carrot, milk, and vanilla extract.

In a separate bowl, combine sweet rice flour, potato starch, buckwheat flour, gluten-free oats, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the raisins, if using.

Drop spoonfuls of the dough onto greased cookie sheets.

Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are slightly browned.

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Enjoy!