Oatmeal Raisin Cookie Dough “Truffles”
Oatmeal Raisin Cookie Dough "Truffles" taste exactly like raw oatmeal raisin cookie dough — warm cinnamon, chewy oats, sweet raisins — and they are made entirely from Medjool dates, cashew butter, and oats. No raw eggs, no flour, no oven. Just pop them in the fridge and you are done.
After making my Peanut Butter Chocolate Chip Cookie Dough Truffles, I became slightly obsessed with the idea of creating a whole series of these each one capturing the flavour of a different classic cookie in truffle form. Oatmeal raisin was always going to be next. It's an underrated cookie that deserves more credit, and translated into truffle form with Medjool dates and cashew butter as the base, it's genuinely one of the best things I've made.
The base mixture dates, cashew butter, rolled oats creates something remarkably similar to raw cookie dough in both texture and sweetness. Add cinnamon, nutmeg, vanilla, and some plump raisins, and the oatmeal raisin flavour is unmistakable. Refrigerate until firm and you've got cookie dough you can actually eat without worrying about raw eggs or flour.
Getting the Texture Right
The dough should be soft enough to roll but firm enough to hold its shape. Fresh, plump Medjool dates blend into a sticky paste that holds everything together without added sugar or binding agents. If your dates are on the drier side, soak them in warm water for 10 minutes first it makes a noticeable difference in how smoothly they process and how well the truffles hold together.
Process everything in a food processor until it just comes together as a dough don't overprocess or it becomes too smooth and loses that satisfying cookie dough chew. Fold the raisins in by hand at the end so they stay whole rather than getting pulverised.
| Name: | Oatmeal Raisin Cookie Dough Truffles |
|---|---|
| Cuisine: | Fusion |
| Prep Time: | 15 minutes |
| Cooking Time: | 0 minutes |
| Total Time: | 50 minutes (includes freezing time) |
| Servings: | 24 truffles |
| Yield: | Varies based on truffle size |
Ingredients
- 3/4 cup raw (or dry-roasted) unsalted cashews
- 1/4 cup old-fashioned rolled oats
- 1/3 cup + 2 Tbsp raisins, divided
- 3 large pitted Medjool dates
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/4 tsp Kosher salt
Instructions
1. Prepare the Cookie Dough
In a food processor, pulse the rolled oats until they reach a coarse, flour-like consistency.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy.
Add the vanilla extract, ground cinnamon, and salt to the butter-sugar mixture. Mix until well combined.
Gradually incorporate the oat flour and all-purpose flour until a smooth cookie dough forms.
Finally, fold in the raisins to distribute them evenly throughout the dough.
2. Shape the Truffles
Using your hands, roll the cookie dough into small bite-sized balls, roughly the size of a cherry or walnut. Place these balls on a parchment paper-lined tray.
3. Chill the Truffles
Put the tray with the cookie dough balls in the refrigerator for about 15-20 minutes to firm them up.
4. Prepare the Coating
In a microwave-safe bowl, melt the chopped semi-sweet chocolate and coconut oil in 30-second intervals, stirring between each interval until the mixture is smooth and glossy.
5. Coat the Truffles
Remove the cookie dough balls from the fridge. Using a fork or toothpick, dip each ball into the melted chocolate until it’s evenly coated. Let any excess chocolate drip back into the bowl.
6. Set and Serve
Place the chocolate-coated truffles back on the parchment paper-lined tray and allow them to set. This should take about 15-20 minutes at room temperature or you can expedite the process by popping them back in the refrigerator.
Once the chocolate has hardened, your Oatmeal Raisin Cookie Dough Truffles are ready to enjoy!
Directions
- In the bowl of a food processor, combine the cashews and rolled oats. Process until finely crumbled – mixture will resemble coarsely ground flour. Remove from food processor bowl and set aside.
- Place 1/3 cup raisins, dates, cinnamon, vanilla extract, and salt into the food processor bowl, and blend until a thick paste forms. Add the ground nut & oat mixture to the raisin & date paste and process until the mixture comes together to form a crumbly “dough”. Remove mixture from food processor and place in a mixing bowl. “Knead” in the 2 Tbsp raisins until evenly distributed.
- Form mixture into a large ball and refrigerate for about 5-10 minutes.
- When the dough has chilled for a bit, take it out of the fridge and roll into 10 balls.
- Store in an airtight container in the refrigerator.
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Coating Options
- Cinnamon sugar rolled in for the most cookie-like finish, warm and sweet
- Desiccated coconut gives them a pretty white coating and subtle tropical note
- Cocoa powder makes them look like proper truffles and adds a slight bitterness
- Melted dark chocolate for a more indulgent, fully-dipped version
Store in an airtight container in the fridge for up to two weeks, or freeze for up to three months. They are one of the best healthy snacks to keep on hand satisfying, naturally sweet, and genuinely delicious.
Estimated Nutrition Per Serving (1 truffle)
- Calories: 130 calories
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 45mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 2g
These values are based on typical ingredient quantities and may vary slightly depending on your specific recipe and portion sizes. It’s always a good idea to use a nutrition calculator or consult specific product labels for the most accurate nutritional information.
Enjoy your Oatmeal Raisin Cookie Dough Truffles while keeping an eye on your portion sizes for a delightful treat!
