Kitchen Sink Raw Cookies

by Susan on February 7, 2012

Sometimes I just want a bite of something sweet. But I still want it to be healthy, quick and easy. People call these “kitchen sink” cookies (everything but the kitchen sink) or “dump” cookies (you just dump stuff in them), but what ever you want to call them, they are great. Requiring no dehydrator or equipment other than a bowl, spoon and measuring cups to make, they are a fast way to throw together a snack that satisfies both your sweet tooth and your nutritional needs. 

I started with a ganach base made with a little more coconut oil for setting up. Then the fun happens. You just throw in your favorite ingredients. I picked pumpkin seeds, chia seeds and sunflower seeds for protein and nutrients, then threw in raw oats and coconut for more nutrients and texture. I love the addition of dried fruit and used golden raisins. You easily could substitute with goji berries or dried cranberries. 

Have fun and go wild with your choices! 

Kitchen Sink Cookies

  • 1/3 cup coconut oil, melted
  • 1/2 cup raw cacao powder
  • 1/3 cup raw, organic agave nectar or liquid sweetener of choice
  • 2 tablespoons chia seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 cup raw, flaked oats
  • 1/2 cup dried unsweetened coconut
  • 1/2 cup golden raisins
  • Himalayan salt (just a sprinkle)

1. Whisk together coconut oil, cacao powder and agave.

2. Stir in remaining ingredients.

3. Form into golf ball-sized balls and place on parchment paper. 

4. Chill until firm. 

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{ 58 comments… read them below or add one }

Susan March 19, 2013 at 10:32 am

If it seems too dry, just add a little water. Cheers!

Lana April 3, 2013 at 4:41 am

Just made the cookies, LOVE THEM! So easy to make, but soooooooooo delicious. I do, however, have a question… Once they are done, do you keep them in the refrigerator and do you keep them in a container?
Thank you :-)

Chrissy April 3, 2013 at 6:27 pm

I made these last night but pressed them into a dish then cut them into bars…Delicious!! I love teaching my kids that treats can be yummy AND healthy. : )

Susan April 3, 2013 at 6:28 pm

To be safe, you can keep them in the fridge. Cheers!

Mel June 17, 2013 at 8:54 pm

These are by far, hands down, the best cookies I have ever tasted!!! I had to stop myself eating them before they had gone hard in the fridge. Due to my ingredients available, I used chia seeds, raisins, chopped pecans and a organic bircher muesli that had oats, hulled millet, sunflower seeds, linseeds, hulled sesame seeds, dried apple and dried banana. And it worked fantastically! Thanks for making my day!!!

Susan June 17, 2013 at 8:56 pm

Yay! You are welcome.

annick December 11, 2013 at 4:44 pm

I would love to make these for the holidays, how long will they keep you think?

sarah March 11, 2014 at 11:35 pm

wow! so good!
even my two year old who won’t eat nuts loves them!
ah yes, i put roasted pecans (so not technically raw anymore; more importantly she’s eating them and LOVING them)
i also didnt have pumpkin seeds, so i omitted
and i didn’t have flaked oats, but used some good quslity muesli
i used maple syrup, since ive recently been less thrilled about agave.
thank you so much for these!!!!!

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