Oatmeal Goji Cacao Nib Cookies 1

oatmeal goji cacao nib cookies

oatmeal goji cacao nib cookies

My friend Lisa passed on this recipe for raw Oatmeal Raisin Cookies, and I played with it to make it even easier and more upgraded with superfoods.

Here’s my version of the recipe … let me know what alterations you come up with that delight you 🙂

4 Cups Oat Flour*

1 Cup Palm Sugar (or other dried, crystallized sweetener like succanat or maple syrup powder)

1/2 tsp Sun Fire Salt

1 tsp Cinnamon

1/2 Cup Coconut Oil (softened OK – does not have to be so warm that it’s an oil)

1/2 Cup Dates

2 Tbsp Ground Vanilla (or vanilla extract)

3 Tbsp pure water

1/2 Cup Goji Berries (soaked and rinsed)

1/4 Cup Cacao Nibs (soaked and rinsed and marinated in 1 Tbsp Vanilla Agave Nectar)

Optional: 1/2 Cup Walnuts (soaked, rinsed and chopped)

*If you can’t find Oat Flour at your local natural grocery store you can make your own by soaking raw oat groats for 6 hours, rinsing well, dehydrating for 24  hours and then grinding in a high-powered blender or food processor until a smooth flour consistency.  I prefer to buy them. 🙂  Also, oat flour is gluten free but may be processed in facilities that also process wheat.  If you are gluten sensitive, you might want to make your own oat flour or substitute with a different flour (like almond flour and mesquite powder mixed together).

NOTE:  we recently discovered some people have reactions to oats that have been dehydrated, even though they are raw.  This included a numb tongue and burning sensations at the back of the throat.  If this happens to you, consider only making this recipe as a cookie-dough ball (which is equally as yummy and did not cause the reaction).  Or substitute another flour for the oats – like almond flour.


In a large bowl sift together the oat flour, palm sugar, cinnamon and salt.  Add the softened coconut oil and mix thoroughly.

In a food processor grind the dates with the vanilla and water until a smooth paste.  Add this paste along with the strained goji berries and cacao nibs to the dry ingredients and mix well.

Roll the dough into balls and refrigerate for a quick and easy cookie-dough tasting cookie (yum!) or put a teaspoon-size scoop of the dough on a Teflex sheet of your dehydrator and dehydrate for ~24 hours for a warm cookie.  Store the cookie dough and dehydrated cookies in your fridge for long-lasting freshness.  Enjoy!

Here are some photos of the process:

oatmeal goji cacao cookie dough balls

oatmeal goji cacao cookie dough balls ready to eat as is

ready for dehydrating

these cookies are flattened and ready for dehydrating

dehydrated oatmeal goji cacao cookies

dehydrated oatmeal goji cacao cookies



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One thought on “Oatmeal Goji Cacao Nib Cookies

  • Melissa Cantrelle Post author

    A few new tips:
    You can substitute agave for the dates (and save time from food processing them and cleaning another dish). Use 1/2 Cup Agave instead of 1/2 Cup Dates and NO water.
    The Cacao Nibs are especially nice soaked in about 1 Tbsp of Vanilla Agave Nectar for more of a chocolate chip taste.
    For a truer chocolate chip cookie dough taste (our fave) leave out the goji berries and eat the batter with a spoon. 🙂