Vegan Spiced Oatmeal Cookie Dough Truffles

1 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. 
2 Now, sift the flour into a large mixing bowl, sometimes chunks form when you microwave the flour. 
3 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. 
4 Next, add the brown sugar, cane sugar, cinnamon, ginger, salt, nutmeg, cardamom and cloves to the mixing bowl. Stir to combine everything thoroughly.
5 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. 
6 Then add the vanilla and non-dairy milk. Stir to combine. 
7 Add the golden raisins and fold them into the dough. 
8 Chill the dough in the fridge for 30 minutes or until firm enough to handle and roll into balls.
9 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.
10 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.
11 Add the coconut oil and stir until it melts into the white chocolate. 
12 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.
13 Chill for at least an hour before serving, keep refrigerated.