This recipe puts a superfood twist on classic oatmeal raisin cookies, with options for a Raw or Non-Raw method for baking. We use Agave Nectar as a natural low-glycemic sweetener and an ideal alternative to highly processed and refined sugars. As a replacement for butter we use Coconut Oil, which consists of more than 90 percent saturated fats, which support the immune system, thyroid gland, nervous system, skin, and provide readily available energy! Then we threw some Golden and Goji Berries in there for a super antioxidant boost and a sweet, tangy kick!

1 cup rolled oats
1 cup spelt, whole wheat or oat flour
1 cup almonds, ground (also known as almond malt)
½ cup shredded coconut                        
½ tsp. Kalahari salt, fine
¼ cup Golden Berries, chopped
¼ cup Goji Berries, chopped
½ cup Agave Nectar (or sweetener of your choice)
½ cup Coconut Oil
½ tsp. Vanilla Powder

1. Mix all the dry ingredients together in a large bowl.
2. Mix the wet ingredients and stir into the dry ingredients with a wooden spoon.
3. Form 1 inch balls

RAW version
4a. Place balls on dehydrator sheet.
4b. Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you’ve made the cookies, and the desired consistency.      

Non-RAW
4a. Place balls on an oiled cookie sheet, pressing the balls down with your fingers.
4b. In preheated oven (350F), bake for 12 minutes or until crispy. Transfer to cooling rack.

Makes approximately 15-20 delicious vegan cookies!