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Gluten Free Oreo Balls

Gluten free Oreo balls combine finely crushed cookies and cream cheese in a smooth, fudgy center coated in semisweet chocolate. Chill the rolled cookie balls until firm, then dip them and refrigerate until the chocolate sets.
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Prep Time 20 minutes
chilling 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the cookie balls
  • 36 gluten-free Oreo cookies finely crushed
  • 1 package (8 oz) cream cheese softened
For the coating
  • 16 oz gluten-free semisweet chocolate chips
  • 1 tbsp refined coconut oil

Equipment

  • 1 food processor
  • 1 rimmed baking sheet
  • 1 microwave

Method
 

  1. Line a rimmed baking sheet with parchment paper.
  2. Pulse the cookies in a food processor until finely crushed.
  3. Add the cream cheese and process until the mixture is evenly combined.
  4. Scoop the mixture by the tablespoon and roll into balls.
  5. Arrange the balls on the prepared baking sheet.
  6. Refrigerate for 1 hour, until firm.
  7. Combine the chocolate chips and coconut oil in a medium microwave-safe bowl.
  8. Microwave at 50% power in 30-second increments, stirring after each, until smooth.
  9. Dip each chilled ball in the melted chocolate, letting excess drip back into the bowl.
  10. Return the coated balls to the baking sheet.
  11. Refrigerate for about 20 minutes, until the coating is set.

Notes

For neater dipping, keep the balls chilled until firm. Store covered in the refrigerator for up to 5 days or freeze for up to 2 months. For a dairy-free variation, use dairy-free cream cheese and dairy-free chocolate chips.