Gluten-Free Oreo Balls made with dairy-free cream cheese, chocolate sandwich cookies, and vegan chocolate chips. A dairy-free gluten-free truffle recipe!
Gluten-free and dairy-free Oreo ball truffles. This is not a drill. After going gluten-free, I had to bid adieu to many holiday treats. Taking dairy out of my diet made that dessert pool even smaller.
Oreo cake balls were one recipe I was sad to see missing from my holiday baking list. Like dirt cake or Oreo brownies, these semi-homemade recipes are full of nostalgia.
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Why you'll love this recipe
- Gluten-free and dairy-free version
- Simple ingredients you can find at the grocery store
- Easy recipe
- Great make-ahead dessert
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
I find that gluten-free sandwich cookies don't have the same sweetness as traditional Oreo original chocolate sandwich cookies. And dairy-free cream cheese seems slightly more tangy than the regular variety.
To get as close to the original taste as possible, I've added a couple of small extra ingredients that make the flavors pop for this easy treat. This recipe will have you swooning for Oreo truffle balls all over again. (Also try my gf df dirt cake!)
Gluten-free chocolate sandwich cookies - These are increasingly easy to find. Gluten-free Oreo cookies brand, Glutino cookies brand, and Kinnikinnick brand all offer gluten-free dairy-free options. Be sure to check labels if you need a vegan option.
Dairy-free cream cheese - Check in both the dairy and produce departments to locate this. Either nut-based or tofu-based cream cheese will work.
Dairy-free chocolate chips - Another pro of using dairy-free chips is they are often allergy-friendly in regards to other ingredients. I like using EnjoyLife brand. Dark chocolate or semi-sweet chocolate chips work well.
Vanilla extract - This helps cut some of the tanginess from the dairy-free cream cheese.
Variations
- Try dairy-free white chocolate chips for a different look!
- Instead of sea salt, use holiday sprinkles.
- Add an ⅛-1/4 teaspoon of peppermint extract for chocolate mint Oreo balls!
How to make gluten-free Oreo balls
Before you start: Line a cookie sheet with parchment paper and set it aside.
Pulse cookies in a food processor until they resemble fine crumbs.
Place cookie crumbs in a large mixing bowl (save 2 tablespoons for topping). Add cream cheese, vanilla extract, and salt. Mix it up - you'll likely need to use your hands.
Melt the chocolate in a microwave-safe bowl. Scoop dough with a small cookie scoop or a tablespoon and roll it into a ball.
Then use a fork to dip each truffle in the chocolate before placing it in a single layer on the baking sheet. Place the baking sheet in the refrigerator for the chocolate coating to set for at least one hour.
Helpful tips
- Using 2 forks is the easiest and cleanest way to dip truffles. It allows excess chocolate to drain and gives you an easy way to push the truffle off onto the baking sheet. It can get a little messy.
- When melting chocolate, don't go too far. You'll want to stop when you can still see some form of the chips. Stirring will smooth things out.
FAQs
To crush the gluten-free chocolate sandwich cookies for this Oreo ball recipe, I prefer to use a food processor. But, if you don't have one, a blender also works well.
I would recommend refrigerating your Oreo balls until ready to serve. This will keep them at their freshest but will also help prevent them from getting melty and losing their shape.
More chocolate dessert recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Oreo Balls
Ingredients
- 36 gluten-free chocolate sandwich cookies* (will take 2 packages for most GF brands)
- 8 oz dairy-free cream cheese
- 10 oz dairy-free chocolate chips
- 1 teaspoon pure vanilla extract
- pinch of salt
Optional toppings:
- cookie crumbs, sea salt, sprinkles
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- Place sandwich cookies in the bowl of a food processor. Pulse cookies until you have very fine crumbs.
- Transfer cookie crumbs to a large bowl, reserving 2 tablespoons to use as garnish. Add cream cheese and stir to combine. Using the back of a large spoon or spatula is helpful in incorporating the ingredients. Then add vanilla extract and salt.Use your hands to completely incorporate ingredients, if needed.
- Using a tablespoon or #40 size cookie scoop, scoop out generous tablespoons and roll them into ball with your hands. Place dough balls in even rows on the prepared baking sheet. Place baking sheet in the refrigerator for 20 minutes to chill balls.
- When ready to dip, remove baking sheet from refrigerator. Place chocolate chips in a microwave-safe glass bowl and heat at 30-second intervals, stirring after each with a rubber spatula, until most of the chips have melted. Then stir until all are completely melted.
- Using two forks, drop a cookie ball into the melted chocolate. Quickly rotate it in the chocolate to coat, then pick it up with the forks and gently shake to allow excess chocolate to drip off. Place back on the baking sheet. Sprinkle with extra cookie crumbs or other topping, if desired. Continue until all cookie dough balls are coated.
- Place baking sheet in the refrigerator for chocolate to set for at least one hour.
- Store in the refrigerator in an airtight container for up to 5-6 days.
Notes
- *Do not use double-stuffed sandwich cookies. This will add too much cream to the mixture.
- Using 2 forks is the easiest and cleanest way to dip truffles. It allows excess chocolate to drain and gives you an easy way to push the truffle off onto the baking sheet. It can get a little messy.
Kimberly Sexton
I’ve never attempted making anything with dairy free cream cheese because I heard the taste was awful. My daughter, which has to avoid dairy and gluten, insisted I make these truffles for her.
The recipe was easy to follow and I used Philadelphia brand dairy free cream cheese.
I couldn’t believe the taste! You can’t even tell a difference! I am so very thankful for this new sweet recipe for my sweet girl to enjoy!
Tessa
That’s so great! I’m so glad you all enjoyed them!!
Allie
My kids love these! We make them every Christmas. I substitute real cream cheese. They’re so good!
Tessa
That’s awesome! Thanks, Allie!
Jeff
Yeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee
Traci | Vanilla And Bean
These look absolutely fabulously decadent Tessa! What that ingredient list, I know they would be hit around here! Beautifully captured too :D
Tessa
Thanks, Traci! Definitely a treat!
Lindsey
They look like they're going to be Really good! I put mine in the freezer prior to dipping, that's where they're setting up now. Used regular cream cheese too, and one of our boxes of cookies was that brand, but double stuff- my bad! But still, I'm about to dip and they already look and smell awesome!
Samantha
Do you remove the cream from the Oreo before putting it in the processor or do you leave it in? Thanks and can’t wait to try this out!
Tessa
Hi! I throw the whole cookie, cream and all, in the food processor. Hope you enjoy! <3
Rachel
Sounds yummy, but disappointed these are not really homemade. Rather use ingredients that are not processed like the gluten-free chocolate sandwich cookies. Agree dairy-free is the best way too.
DJ
1 star seems a little drastic. They were a bit messy to make, but taste amazing, processed items and all!
Tessa
Thank you, DJ! I'm glad you enjoyed them. It's fun to make nostalgic favorites allergy friendly.
Mary
Wow, these look amazing and the recipe is so easy. Perhaps I'll make a batch, but using dairy.
Thanks
Melissa
Let me know how using regular cream cheese turns out!