- 1 cup nuts of your choice - organic almonds, organic brazil nuts, organic macadamia nuts, organic pecans (I like to sprout and then roast mine, and often blend 2 varieties)
- 1 cup unsweetened shredded coconut
- ¼ cup golden flax seeds
- ½ cup unsweetened carob chips
- ½ cup Selina Naturally® Organic Coconut Oil
- ¼ cup carob powder (raw, roasted, or a blend)
- ⅛ cup agave syrup, honey or maple syrup
- Finely chop or pulse nuts and carob chips.
- Place in a bowl with the shredded coconut and flax seeds.
- Next, add the room temperature oil and agave/honey/maple syrup.
- Last, add the carob powder and blend all the ingredients together, mashing them with a spoon until all the carob powder is absorbed into the oil and agave.
- Line a plate or cookie sheet with waxed paper.
- With either a mellon baller or a nicely rounded spoon, scoop up the mixture and press it firmly into the spoon (by pressing it against the edge of the bowl or by using your fingers).
- Tap the spoon against the plate and the cluster should pop out.
- If it doesn't slide out smoothly, wet the spoon in cool water between scoops.
- Refrigerate for about an hour, then enjoy!
- They can be stored in an air-tight container in the fridge.
These not-too-sweet oatmeal raisin cookies are a perfect afternoon snack for children, providing plenty of nourishment without any white sugar, made with organic ingredients. Testing with the neighborhood children revealed that these cookies were a big hit!
Recipe created by Jill Goldreyer, a customer of Selina Naturally®.