It’s a well-known fact that the best part of vegan baking is the lack of gross things potentially lurking in the raw raw dough. Because let’s be real here: 90% of the time, the dough is better than the finished product. So being able to eat said dough without the threat of praying to the porcelain gods all night is a very good thing, indeed.

And you know what’s even better? Skipping the baking part all together, and just rolling the dough in a hefty dose of cinnamon sugar before digging in.

Genius, right?

Vegan Cinnamon-Raisin Cookie Dough Balls

  • ¼ cup light brown sugar
  • ¾ cup unrefined cane sugar
  • ¾ cup white flour
  • 1 tablespoon cinnamon
  • 1 cup peanut butter*
  • 3-4 tablespoons non-dairy milk
  • 1 cup raisins
  • ¼ cup cinnamon sugar (2T cinnamon + 2T white sugar)

* I used Peanut Butter & Co.’s Cinnamon Raisin Swirl, which added an extra level of taste, but any peanut butter should work.

In a large mixing bowl, sift together sugars, flour and cinnamon. Beat in peanut butter, mixing until all clumps are gone. Add raisins. Slowly add in milk by the tablespoon until the desired consistency is reached- dough should form balls without being crumbly or sticky. Roll in cinnamon sugar and serve. Refrigerate to store.

You know how when you were little your mom used to tell you not to lick the spoon because she didn’t want you to get salmonella? Well, eating these is like finally getting all of those uneaten spoons at once.

They’re dense, sweet, slightly creamy and have a great chew from the addition of the raisins. I’m already thinking up the other possible combinations- chocolate chips, anyone?

Plus, anything small and poppable is an instant crowd-pleaser :)

Very serious question today. Which is better- the raw dough or the baked cookie?