This is one our favorite desserts to make with gluten-free Oreos. What’s not to love about easy, 3-ingredient gluten-free Oreo balls?! Here you will find the best way to dip Oreo truffles (mess-free!), creative decorating ideas and pro storage tips.
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Easy, No-Fail Gluten-Free Oreo Ball Truffles
When Nabisco came out with their GF Oreos, sweet lovers rejoiced over the new way to satisfy their sweet tooth! Besides opening a package and noshing on their own, I’ve been quick at work to create the best, yummiest gluten-free Oreo recipes (hello, gluten-free cookies and cream ice cream cake and creamy homemade gluten-free Oreo cheesecake)!
Gluten-free Oreo balls are an easy, no bake dessert ideal for parties, the holidays, or to give away as homemade food gifts. Similar to our viral gluten-free millionaire shortbread bars, the chocolate coating can be switched up with white, dark, or milk chocolate and decorated for any season!
I’ll show you the easiest way to make, dip Oreo cookie balls, and creative techniques for decorating truffles all right here! This easy gluten-free dessert idea just took it up a notch!
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredient Tid Bits
How can you beat a no bake Oreo dessert with only three ingredients?! Lucky for all of those who want more GF Oreo recipes, these GF cookies are available in pretty much any grocery store!
- Gluten-free Oreos – You will need one box for crushed cookies. Be sure to grab regular and not double stuffed! If you would like to sprinkle crushed Oreos on top, you will need a few extra.
- Cream cheese – Use full-fat cream cheese instead of light. It blends smoother and has a better taste. For vegan or dairy-free truffles (Oreo cookies are both!) use dairy-free cream cheese, such as Kite Hill.
- Chocolate – Melting wafers are the easiest to use because they melt smoother for dipping without having to add oil. You may use white chocolate chips, milk, or dark chocolate chips, but will have to add ½-1 tsp oil for a dipping consistency. For a dairy-free recipe, use Enjoy Life baking chips, adding a ½-1 tsp coconut oil.
Nabisco brand are commonly stocked in the cookie aisle, right next to other Oreo versions. Besides local grocery stores, Walmart, Meijer, and Target carries them. There are other brands of gluten-free chocolate sandwich cookies, such as Glutino, Kinnikinnick, Goodie Girl, and GF Joe Joe’s at Trader Joes.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Crush Oreos – Two Ways!
The quickest way is to place the Oreos into a food processor and blend for about 30 seconds, or until fine crumbs form. If you don’t have a food processor, you can put the cookies in a ziplock bag and crush with a rolling pin until very fine. (This is a great job for kids to help with!)
Add the softened cream cheese and pulse until it’s combined. If making by hand, transfer the crumbs to a large bowl and stir in cream cheese.
Roll out the balls
I like to use a small cookie scoop ( about 1 tablespoon) to scoop out the mixture. This way I know they are all the same size. Once it’s all portioned out on a wax paper or parchment paper-lined baking sheet then I go back and roll into smooth balls. Transfer that to the freezer for 15 minutes.
Dipping Time!
Before melting the chocolate, get the sprinkles (or additional cookie crumbs), fork, spoon and toothpick ready. The chocolate will harden quickly on the cold cookie cream cheese balls so you’ll need to be ready with your decorative touches.
Melt the chocolate in a microwave-safe bowl for about 60 seconds, or until smooth. If the chocolate is a little too thick for dipping, add a dash, like 1/2-1 tsp of oil to loosen it.
Place the truffle on the fork and dip into chocolate. Use the spoon to cover the top and sides. Tap the fork gently on the bowl rim to let excess chocolate run off. Transfer back to cookie sheet and nudge the ball off the fork with the toothpick. Immediately add sprinkles before moving on to the next one!
What’s The Best Way To Store Them?
First they will have to sit at room temp for the chocolate to harden. Then they should be transferred to an airtight container and refrigerated. They stay good up to two weeks so they are the perfect make-ahead dessert.
I stack them between sheets of wax paper and if I’d like to store them longer, they also freeze well. That way I can pull out what I need and enjoy them all season long.
Christmas Edition – Peppermint Oreo Balls
To make peppermint flavored truffles add 1 ½ teaspoons peppermint extract when adding the cream cheese. You may also divide the dough mixture and use half the amount of extract.
After dipping in chocolate or white chocolate, sprinkle crushed candy canes on top for a festive gluten-free Christmas treat! Pair with ultra creamy gluten-free fudge and this homemade peanut brittle recipe and you’ll have an impressive spread without turning on the oven!
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easy Gluten-Free Oreo Balls (3 Ingredients)
Ingredients
- 1 package gluten-free Oreos (13.29 ounce), NOT "double stuffed"
- 8 ounce cream cheese , full fat
- 16 ounce chocolate or vanilla candy melts, see recipe notes for chocolate chips
- optional sprinkles and or additional cookie crumbs, for decorating
Instructions
- Place the Oreos into a food processor and blend for 30 seconds, or until fine crumbs. If you don't have a food processor, place the cookies in a ziplock bag and crush with a rolling pin until very fine.1 package gluten-free Oreos (13.29 ounce)
- Add the softened cream cheese to the crumbs and pulse about 30 times. By hand, transfer the cookie crumbs to a large bowl and stir in cream cheese until well combined.8 ounce cream cheese
- For easy portioning, use a small cookie scoop ( about 1 tablespoon) to scoop out the mixture onto wax paper or a parchment paper-lined baking sheet. First divide up all the cookie balls, then go back and roll into smooth balls. Transfer baking sheet to the freezer for 15 minutes.
- Before melting the chocolate, get the sprinkles (or additional cookie crumbs), fork, spoon and toothpick ready because the chocolate will harden quickly. Melt the chocolate in a microwave-safe bowl (using separate bowls for white and dark chocolate). Cook on high power for about 60 seconds, stirring every 20 seconds. Once it is almost melted fully, stir until smooth.16 ounce chocolate or vanilla candy melts
- Place the cookie ball on the fork and lower into the chocolate. Use the spoon to cover the top and sides with chocolate. Tap the fork gently on the bowl rim to let excess chocolate run off. Transfer back to cookie sheet and nudge the ball off the fork with the toothpick. Immediately add sprinkles because the chocolate hardens quickly.
- Repeat until all the balls have been dipped. If chocolate starts to thicken, you may have to rewarm for 10-15 seconds. Let the dipped balls sit at room temperature until solid. Transfer to an airtight storage container and refrigerate up to 2 weeks.
Notes
Substituting Chocolate Chips
To substitute chocolate chips, you will need about 2 cups. Add 1/2- 1 tsp vegetable or coconut oil to the chips before melting. If the chocolate is too thick for spooning over, add a touch more oil and stir to combine.Freezing Tips
Once the chocolate is full set they may also be frozen up to 2 months. Store in an airtight container or transfer in a single layer to gallon ziplock freezer bags. White chocolate freezes better than milk or dark chocolate, which runs the risk of “blooming” in the freezer. This is when little white spots appear.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
AWESOME!!!!
Thank you so much!
Best,
Melissa
Can you use a plant based cream cheese?
Hi Nicole,
I don’t think that should be a problem!
Best,
Melissa