Meaningful Eats
Gluten-Free Oreo Balls (Truffles!)
24 balls
Gluten-free Oreo balls are an easy no-bake dessert with a rich, creamy center and delicious chocolate coating. They make the perfect holiday gift!
Ingredients
- 36 regular gluten-free Oreo cookies (not Double-Stuf) 14.3oz/405g
- 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.
Notes
RECIPE TIPS
- Use high-quality chocolate baking bars like Ghirardelli or Guittard for dipping these Oreo balls.
- I like to use this chocolate dipping tool!
- Feel free to decorate the top of the truffles with additional garnishes, including sprinkles, Oreo crumbs, crushed peppermint, candy canes, and more.
Nutrition
Calories: 223kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 109mg | Potassium: 135mg | Fiber: 1g | Sugar: 17g | Vitamin A: 135IU | Vitamin C: 0.05mg | Calcium: 38mg | Iron: 3mg