Featured Comment
From Tara: “I ordered the GF Oreos and they came yesterday and was so excited to make these. You would never know they were GF!! Delicious! ★★★★★”
From Robin: “I love these. They taste exactly like the same recipe using regular Oreos. The chocolate dipping tool made a huge difference in making these easy to make. Great suggestion. ★★★★★”
From Shar: “I had fun making these gluten-free Oreo balls! They rich, delicious and super satisfying! ★★★★★”
Why These Gluten-Free Oreo Balls Are A Must!
These gluten-free Oreo balls are one of my go-to treats for the holidays! While I typically make them during the Christmas season, they can be decorated for any holiday using different color chocolate melts. Use orange and black melts for Halloween, red, white, and blue for the Fourth of July, or even top them with sprinkles or crushed peppermint. I love how easy it is to make these truffles your own!
- Easy no-bake dessert. Oven space can be hard to come by during the holidays, so I love that all I need it the microwave. No baking involved!
- Rich and creamy. Crushed gluten-free Oreo cookies and cream cheese create a rich, chocolatey center, while the smooth chocolate coating adds a thin shell that gives each bite a little extra texture!
- Perfect for gifting. I’m a big fan of sharing gluten-free Christmas treats each year, and these are so simple to package in cute cellophane bags with ribbon for neighbors, teachers, and friends.
What You Need
Here are a few notes on some of the key ingredients to make these gluten-free Oreo balls. Jump to the recipe card below for the exact measurements.
- Gluten-free Oreos. I find the regular gluten-free Oreos have a better ratio of cookie to cream filling for this dessert than the double stuf ones.
- Cream cheese. I recommend using full-fat block cream cheese for the richest, creamiest center. Reduced fat or tub-style cream cheese can make it too soft.
- Chocolate. I prefer using a combination of semi-sweet and white chocolate for dipping, but you can also use milk or dark chocolate. High-quality baking bars melt smoothly and taste better than chocolate chips. I like to use Guittard or Ghiradelli!
- Oil. I use a little oil to help thin out the melted chocolate for easier dipping. I tend to use vegetable oil since it has a neutral flavor, but coconut oil works well too.
How to Make Gluten-Free Oreo Balls
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make Oreo crumbs. I like to use a food processor so that I can work the gluten-free Oreos into fine, uniform crumbs. This helps the balls hold together better.
Combine ingredients. I use my stand mixer to beat the cream cheese until smooth, but a hand mixer works well too! Then add the cookie crumbs and mix until fully combined.
Shape the cookie balls. I find a tablespoon makes a good size for these little handheld treats. I use my hands to roll the mixture into balls, then freeze for 15 minutes.
Coat and chill. I’ve learned to let the melted chocolate sit briefly before dipping so it doesn’t melt the Oreo balls. This dipping tool makes the job so much easier! You can add any decorations you want, then chill and serve.
Erin’s Tip
I like to make this recipe as easy as possible by microwaving the chocolate chunks, but you can also melt it in a double boiler on the stove.
To microwave, I melt the chocolate in 20 second increments on 50% power and stir after each interval. This helps the chocolate melt gently and evenly without overheating or burning.
More Gluten-Free Oreo Recipes
3-Ingredient Gluten-Free Oreo Balls
Ingredients
- 36 regular gluten-free Oreo cookies (14.5oz/408g)
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- 8 ounces (226g) white chocolate, coarsely chopped
- 1 teaspoon vegetable oil or coconut oil
- optional for garnish: sprinkles, Oreo crumbs, additional melted chocolate, crushed peppermint
Instructions
MAKE THE OREO BALLS
- Place the gluten-free Oreos in a food processor. Pulse until they are fine cookie crumbs.
- Using a stand mixer or hand mixer, beat the cream cheese until smooth, about 1 minute. Add the Oreo cookie crumbs and mix until well combined.
- Using a Tablespoon, scoop out a spoonful of the mixture (about 18–22g each) and, using your hands, roll into a ball. Place on a parchment-lined plate or baking sheet. Freeze the Oreo balls for 15 minutes.
MELT THE CHOCOLATE
- Place the semi sweet chocolate with 1/2 teaspoon oil in a small microwave-safe bowl or 2-cup measuring cup and the white chocolate with 1/2 teaspoon oil in another. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).
- Let the warm chocolate sit for 5 minutes to slightly cool before dipping, otherwise it will melt the shaped Oreo balls.
- Remove the balls from the freezer and dip the balls into the melted chocolate. I like to use this chocolate dipping tool! Dip half of the balls in the semi-sweet chocolate and half in the white chocolate.
- Place the dipped balls back on the parchment-lined plate or baking sheet. Decorate with a drizzle of chocolate, additional crushed Oreos, sprinkles or crushed peppermint, if desired.
- Place the baking sheet with the Oreo balls in the refrigerator and chill for at least an hour. Keep stored in an airtight container in the refrigerator.
- The Oreo balls will keep in the fridge for up to 3 weeks. You can also freeze the balls for up to 2 months.
My husband is not a big chocolate fan so I’m going to try them using the Golden GF Oreo’s and add a little lemon zest. I’ll be the taste tester and let you all know how they came out.
Hi Linda, that sounds like a great idea! I bet they’ll turn out delicious. But yes, we’d love to hear back!
I love these. They taste exactly like the same recipe using regular Oreos. The chocolate dipping tool made a huge difference in making these easy to make. Great suggestion.
Yay! We’re so glad you enjoyed the recipe, Robin! Thank you for taking the time to share your positive experience with us!
Hi Erin, I made these and oh my they are delicious! I accidentally got double stuff though and just went with it.
I’m curious why your recipe says specifically not double stuff because they turned out amazing with double stuff!!
Thanks for sharing 🙂
Quick question…do you put the whole GF oreo in the food processor, or do you scrape out the cream filling?
Hi Mary, you’ll put the whole Oreos in the food processor, no need to scrape out the filling. We hope you enjoy the Oreo balls! Happy baking!
So yummy! Especially loved the ones dipped in white chocolate. I felt the tablespoon was a bit too large after it was dipped and done. So I’d probably do smaller size next time to make more and be more bite sized. But delicious!!
We’re glad to hear you enjoyed the oreo balls, Christina! Thank you for taking the time to share your experience with us!
I had fun making these gluten-free oreo balls! They rich, delicious and super satisfying!
I ordered the GF oreos and they came yesterday andwas so excited to make these. You would never know they were GF!! Delciious!