Gluten-Free Oreo Balls

Gluten-Free Oreo Balls made with dairy-free cream cheese, chocolate sandwich cookies, and vegan chocolate chips. A dairy-free gluten-free truffle recipe!

Course Dessert

Cuisine American

Prep Time 20 minutes

Total Time 20 minutes

Servings balls

Calories 284kcal

Author Tessa

Ingredients

10 oz gluten-free chocolate sandwich cookies I use Glutino
8 oz dairy-free cream cheese I use Miyoko
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 fine crumbs.
Transfer cookie crumbs to a medium bowl, reserving 2 tablespoons to use as garnish. Add cream cheese, vanilla extract, and salt. Stir to combine. Eventually use your hands to completely incorporate ingredients.
Using a tablespoon to scoop the dough, roll into ball with your hands. Place dough balls in even rows on the prepared baking sheet.
Place chocolate chips in a microwave-safe glass bowl and heat at 30-second intervals, stirring after each, until most of the chips have melted. Stir until completely melted. Drop a cookie dough ball into the melted chocolate. Use a fork to cover and coat dough ball, then pick up with fork and allow excess chocolate drip off. Place on prepared baking sheet. Sprinkle with extra cookie crumbs or desired topping. 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 for up to 5-6 days.

Nutrition