Soak the raisins in a cup of lukewarm water for a few minutes and preheat the oven to 350 F.
Cut the banana in pieces, put it in a blender together with the oil, coconut sugar, lemon juice and blend until smooth.
Combine rice flour, corn starch, almond meal, baking powder, lemon zest and raisins in a bowl, mix well and add in the banana mixture you just prepared. Knead by hand until you have a nice ball of dough.
Helping yourself with a rolling pin, roll out the dough on a floured surface (or a sheet of parchment paper) until 1/3 of an inch thick.
In a small saucepan, heat up the jam with a teaspoon of water and leave it on the stove for a minute, until it thins out and becomes a bit more liquidy.
Cut your dipping cookies in rectangles (2” by 1.4”) and, using a kitchen brush, spread a thin layer of jam on top.
Bake for 20 to 30 minutes (depending on your oven) until a golden crust forms on top of your cookies.
Enjoy your dipping cookies with a nice cup of hot coconut or almond milk with a few drops of vanilla extract.