Vegan Spiced Oatmeal Cookie Dough Truffles
These chai spiced oatmeal cookie dough truffles are a simple and delicious no-bake dessert!
Servings: 18
Calories: 200kcal
Ingredients
- 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
Instructions
- 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.
Notes
If you don't have a microwave, you can spread the flour onto a baking sheet and heat at 350 degrees(F) in the oven for about 5 minutes or until it reaches 165 degrees.
You can also melt the white chocolate on the stove top.
*If you can't find vegan white chocolate, a vanilla glaze on the truffles is great too! (1 cup powdered sugar+2 Tablespoon non-dairy milk+1/2 teaspoon vanilla extract)
Nutrition
Calories: 200kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 132mg | Potassium: 148mg | Fiber: 1g | Sugar: 32g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg