Go Back
–+ servings

Gluten Free Oreo Truffles

With just a few simple ingredients, you really can't go wrong with these chocolate truffles. Gluten free chocolate sandwich cookies get combined with softened cream cheese and rolled into a ball. Then they're dipped in melted semisweet chocolate and topped with more cookie crumbs.
5 from 2 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 minutes
Chilling Time: 1 hour
Total Time: 17 minutes
Servings: 24 truffles
Calories: 178kcal
Author: Megan

Ingredients

  • 1 (10 oz) package gluten free chocolate sandwich cookies ( similar to Oreos)
  • 8 oz cream cheese (softened)
  • 2 cups semisweet chocolate chips
  • 1 tablespoon vegetable shortening

Instructions

  • Place gluten free oreos in a food processor and pulse until finely ground. If you don't have a food processor, you can also place the chocolate sandwich cookies in a large ziploc bag and crush with a rolling pin.
  • Place 3 cups of the gluten free oreo crumbs in a large bowl. Save the remaining sandwich cookie crumbs for the topping. 
  • Add the cream cheese. Using a spoon, mix together until the cream cheese is thoroughly mixed in with the chocolate sandwich cookie crumbs. 
  • Using a small cookie scoop, or the equivalent of 2 teaspoons, make small balls. Place the balls on a cookie sheet lined with wax paper. 
  • Then, refrigerate the cookie sheet for 30 minutes, or until the oreo balls are firm. 
  • In a small bowl, microwave the chocolate chips and shortening in 30 second increments, until the chocolate is melted. Mix with a spoon. Di
  • p the oreo balls in the chocolate and remove from the bowl by scooping it out with a fork.
  • Use the fork to tap off the excess chocolate so that the topping is smooth. Place the truffle on the baking sheet to dry. Sprinkle some of the extra cookie crumbs over the truffle. Repeat with the remaining truffles.
  • Return the baking sheet to the refrigerator for another 30 minutes to harden. 
  • Bring to room temperature before serving. To store, place in a tupperware in the refrigerator.

Nutrition

Calories: 178kcal | Carbohydrates: 16g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 71mg | Potassium: 98mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Calcium: 19mg | Iron: 1.3mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!