These Cookies kick off our 12 days of vegan Christmas cookies!
With some chai spice, golden raisins and brown sugary goodness. These vegan spiced oatmeal cookie dough truffles are sure to be the most unique and delicious cookie in all the holiday cookie exchanges. These cookie dough truffles are a no bake dessert. Which is extra great for all you reluctant bakers out there. They taste like the most amazing oatmeal cookie, that you can pop in your mouth in one bite. Enrobed in vegan white chocolate or vanilla glaze if you can find that. I had a lot of people try them, and they were a definite crowd-pleaser!
What Do You Need For These Dreamy Truffles:
- All purpose flour: Since these remain unbaked, I microwave the flour first to eliminate the possibility of food borne illness.
- Oats: Obviously, for that oatmeal cookie goodness.
- Brown sugar and cane sugar: For depth and sweetness.
- All the Chai spices: Cinnamon, ginger, nutmeg, cardamom, cloves!
- Golden raisins: You can use regular raisins, but I really feel like golden raisins make these truffles extra special.
- Vegan butter and milk: To bind the truffles together.
These truffles are so beautiful, and can be decorated in all kinds of festive ways. I found some vegan Christmas sprinkles and decided to use those, but these can work for all kinds of holidays! They make a really pretty addition to any holiday cookie box. They are so easy to make and this recipe makes 16-18 truffles so you’ll have plenty to go around!
Why Should You Make Spiced Oatmeal Cookie Truffles?
- Who doesn’t love an oatmeal cookie?
- Who doesn’t love cookie dough?
- Ummm… Chai spice, of course.
- No bake cookie deserve all the attention!
- Made with really easy to find ingredients, most of which I already had in my pantry!
I don’t think there is a soul out there who won’t fall in love with these truffles. I have had a lot of cookie dough in my life, and even some cookie dough truffles, but vegan spiced oatmeal cookie dough truffles are my favorite, ever. If you love vegan Christmas cookies, try some Vegan Santa’s Trash Cookies!
Vegan Spiced Oatmeal Cookie Dough Truffles
- 1 Cup All purpose flour or gluten free all purpose flour
- 1 Cup Quick cooking oats
- 2/3 Cup Brown sugar
- 1/2 Cup Organic cane sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ginger powder
- 1/2 teaspoon Salt
- Pinch of Nutmeg
- Pinch of Cardamom
- Pinch of Cloves
- 1/2 Cup Vegan butter, I used Country Crock Plant Butter(room temperature)
- 1 teaspoon Vanilla
- 2 Tablespoons Non-dairy milk, unsweetened I used soy milk
- 2/3 Cup Golden raisins, chopped
- 2 1/2 Cups Vegan white chocolate, I used King David Brand*
- 1 Tablespoon Coconut oil
- You want to start by microwaving your flour to avoid food borne illness. Put your flour in a microwave safe bowl and microwave for 1 minute. Stir and microwave for another 30 seconds. Stir and microwave for another 30 seconds. You want to get the flour up to around 165 degrees(F). 2 minutes should do it, but if you have a food thermometer, you can double check it.
- Now, sift the flour into a large mixing bowl, sometimes chunks form when you microwave the flour.
- I like to chop up my oats a bit by putting half at a time on a cutting board and chopping into smaller pieces, but you can leave them whole if you prefer. Then add the oats to the bowl with the flour.
- Next, add the brown sugar, cane sugar, cinnamon, ginger, salt, nutmeg, cardamom and cloves to the mixing bowl. Stir to combine everything thoroughly.
- Now break the vegan butter up into small pieces and drop the butter into the mixing bowl. Mix together with a fork or your hands until the butter is completely combined with the dry mixture.
- Then add the vanilla and non-dairy milk. Stir to combine.
- Add the golden raisins and fold them into the dough.
- Chill the dough in the fridge for 30 minutes or until firm enough to handle and roll into balls.
- Then take about 1 tablespoon of dough and roll into a small ball with your hands. Place each ball on a sheet pan or flat surface lined with parchment paper. Repeat with all the dough. Chill the balls for an hour.
- Next, melt the vegan white chocolate. Add it to a microwave safe bowl and microwave in 30 second increments, stirring after each 30 seconds, until the white chocolate melts. Should only take 2-3 times. Don't over heat.
- Add the coconut oil and stir until it melts into the white chocolate.
- Dip each cookie dough truffle into the white chocolate, coating completely. Placing them back on the parchment paper. Top with any decorations you want immediately, they harden fast.
- Chill for at least an hour before serving, keep refrigerated.