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gluten free Oreo ball sitting on a white plate.
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Printable Gluten-Free Oreo Balls Recipe Card

These super-easy gluten-free Oreo balls are the absolute best thing to serve a crowd! They're dairy-free and can be decorated for any occasion. Just a quick sprinkle of candies and this impressive dessert is ready for your guests!
Prep Time10 minutes
Refrigeration time12 hours
Total Time12 hours 10 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 22 pieces
Calories: 172kcal
Author: Tikare

Ingredients

  • 32 gluten-free Oreo cookies about a 14-ounce package
  • 7 ounces dairy-free cream cheese softened
  • 10 ounces semi-sweet dairy-free chocolate chips
  • ½ teaspoon vegetable oil
  • Decorations: sprinkles

Instructions

  • Step 1: Prepare the Baking Dish
    Line a 9x13-inch baking dish with parchment paper and set aside.
  • Step 2: Crush the Cookies
    Add the gluten-free Oreo cookies to a large food processor. Pulse for 5–7 seconds until fine crumbs form.
  • Step 3: Mix the Filling
    Cut the dairy-free cream cheese into 4 pieces and add it to the cookie crumbs. Pulse for about 10 seconds until the mixture fully comes together and looks thick and sticky.
  • Step 4: Roll the Oreo Balls
    Scoop about 1 1/2 tablespoons of mixture and roll into smooth balls. Place each ball onto the parchment-lined baking dish.
  • Step 5: Chill Overnight
    Cover the dish and refrigerate overnight or for at least 12 hours. This step helps the Oreo balls firm up properly before coating.
  • Step 6: Melt the Chocolate
    In a microwave-safe bowl, combine the dairy-free chocolate chips and vegetable oil. Microwave in 30-second increments, stirring between each interval, until smooth and melted. Total melting time is usually around 2 minutes.
  • Step 7: Coat the Oreo Balls
    Place a wire rack over wax paper. Then arrange the chilled Oreo balls on the rack. Use a spoon to coat each ball with melted chocolate.
  • Step 8: Decorate
    Immediately add sprinkles or decorations before the chocolate hardens.
  • Step 9: Chill Before Serving
    Transfer the coated Oreo balls back to the baking dish, cover, and refrigerate until ready to serve.

Notes

Doneness Cues

  • The Oreo filling should feel firm after chilling and hold its shape easily.
  • The chocolate coating should look glossy at first, then firm up completely after refrigeration.
  • Properly chilled Oreo balls should not collapse or become sticky when coated.
  • The filling should look evenly combined and easy to roll.

Recipe Tips

  • Use regular gluten-free Oreos, not Double Stuf, for the best texture.
  • Refrigerate overnight before coating for the best texture.
  • Use softened dairy-free cream cheese for easier mixing.
  • A wire rack placed over wax paper makes decorating easier and reduces mess.
  • Add decorations immediately before the chocolate hardens.
  • Use a small spoon to help coat the Oreo balls evenly with chocolate.
  • Coconut oil can replace vegetable oil if preferred.

Storage Notes

  • Store the completed Oreo balls, covered, in the refrigerator for up to 5 days, as they are best served cold.
  • Freezing is not recommended because the texture and chocolate coating may change after thawing.
  • These Oreo truffles are perfect for making ahead because the overnight chill improves both flavor and texture.

Nutrition

Serving: 22Oreo Balls | Calories: 172kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 103mg | Potassium: 41mg | Fiber: 2g | Sugar: 13g | Vitamin A: 0.3IU | Calcium: 26mg | Iron: 3mg
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