Gluten Free Oreo Balls
These gluten-free Oreo balls are made with just 4 ingredients. Crushed Oreos and softened cream cheese blend into a smooth mixture, rolled into balls, then coated in rich semi-sweet chocolate. You can customize your Oreo truffles with sprinkles for any occasion - birthdays, Halloween, Christmas and more. Perfect for effortless entertaining or a sweet treat any time!
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Ingredients
- 1 12 oz package gluten-free Oreos (about 30 cookies)
- 6 oz cream cheese - softened
- 1/2 teaspoon vanilla extract
- 8 oz semi-sweet chocolate - roughly chopped
- Sprinkles for topping - optional
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Instructions
- In a food processor, pulse the gluten-free Oreos until finely crushed into crumbs.
- In a large mixing bowl, combine the crushed Oreos, softened cream cheese, and vanilla extract. Mix until well combined and smooth.
- Line a baking sheet with parchment paper or wax paper.
- Use a tablespoon-sized portion scoop (#60 scoop) to portion out the dough into 24 equal pieces. Using your hands, roll the Oreo mixture into balls and place them on the prepared baking sheet.
- Refrigerate the balls for about 15-20 minutes to firm up.
- Meanwhile, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. It should take about 60-90 seconds total in the microwave.
- Using a fork or dipping tool, dip each chilled Oreo ball into the melted chocolate, allowing excess chocolate to drip off. Place back onto the parchment-lined baking sheet.
- Immediately sprinkle the tops with sprinkles if desired, before the chocolate sets. Alternatively, you can wait until the chocolate sets a bit and then drizzle the tops with more semi-sweet chocolate (or use white chocolate for a contrasting color). You can sprinkle the wet drizzle with sprinkles.
- Once all truffles are coated, refrigerate them for about 15-20 minutes or until the chocolate is set. Store the truffles in an airtight container in the refrigerator until ready to serve.
Notes
- If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check your ingredients to ensure they are gluten-free.
- Use regular gluten-free Oreos for this recipe, NOT the double stuffed. You can also use other brands of gluten-free chocolate sandwich cookies for this recipe. Glutino, Kinnikinnick, Goodie Girl are all great brands.
- Use a tablespoon-sized portion scoop (#60 scoop) to portion out the Oreo truffles into equal sized pieces.
- Store in an airtight container or gallon sized ziploc bag in the refrigerator for up to a week or freeze for longer storage.
Nutrition
Calories: 146kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 78mg | Potassium: 96mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Calcium: 16mg | Iron: 2mg
