Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl mix together the arrowroot, shredded and flaked coconut, tigernut flour, crushed banana chips, sea salt, cinnamon, and ginger. Fold in the raisins.
Add in maple syrup and mix until well combined. Add 1 Tbsp more of maple syrup if needed so that the mixture sticks together.
Spoon drop tsp sized amounts onto the lined baking sheet.
Bake for approximately 15 minutes or until crispy and golden brown.
Let cool completely and then transfer into glass storage and store in the fridge for up to 5 days.