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  • 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



  1. Finely chop or pulse nuts and carob chips.
  2. Place in a bowl with the shredded coconut and flax seeds.
  3. Next, add the room temperature oil and agave/honey/maple syrup.
  4. 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.
  5. Line a plate or cookie sheet with waxed paper.
  6. 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).
  7. Tap the spoon against the plate and the cluster should pop out.
  8. If it doesn't slide out smoothly, wet the spoon in cool water between scoops.
  9. Refrigerate for about an hour, then enjoy!
  10. 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®.