Gluten and Dairy Free Oreo Balls
The first time I had Oreo balls was in 2006, yes, I remember the year. My friend Lana and I had both graduated from college and she was living with our friend Stephanie. Stephanie and Lana made Oreo balls that Christmas and I thought they were the best tasting Christmas candy I had ever had. I really wasn't into Christmas treats much because I had never been a fan of cookies, but I could eat these all day long! They quickly became a tradition at our yearly Christmas party. There were a few years I had to skip out on them due to dietary restrictions but a few years ago I figured out a way to make them gluten and dairy free so everyone could enjoy them still!
Makes 20
Ingredients
1 10.5 ounce package of Glutino Vanilla Creme Cookies ( you can use another gluten free brand just make sure you use the same amount of cookies, about 18)
4-5 oz. Daiya Cream Cheese Style Spread
1 package Enjoy Life Semi-Sweet mini chocolate chips
optional- a white chocolate drizzle, Walmart makes a Great Value Brand dairy free white chocolate chip
Directions
There are two ways to make the oreo balls, I prefer mine to have more of a smooth truffle texture, my husband prefers them to have chunks of cookies in them still. Depending on your preference follow the directions that go along with that for step #1.
1) If you want smooth Oreo truffles, place the cookies in a food processor and pulse the mixture for a minute on and off until the cookie crumbs are smooth.
For a more chunky mixture, dump the cookies into a large ziplock bag and hit them with a rolling pin until they are the desired consistency, some chunky cookies, but a lot of small crumbs.
2) Place the crumbs in a bowl and stir in 4 oz. of the cream cheese until smooth. Use your hand to see if the mixture will stick together, if it is too dry add a little more cream cheese as needed. I have found with the gluten free cookies and dairy free cream cheese the amount of cream cheese varies sometimes when I make them.
3) Place the mixture in the fridge for 20 minutes to firm up so it will scoop out easily.
4) Line a baking sheet with parchment paper. Once the mixture is ready, use a small cookie scoop or tablespoon to form the mixture into balls. Use your clean hands to roll the balls into a smooth shape. Place the freezer for 20 minutes to set.
5) Warm up 1 cup of the Enjoy Life Chocolate chips for 30 seconds at a time in a coffee mug until the chocolate is smooth. I like to use a coffee mug so that the chocolate will be deeper than a bowl and easier to dip!
6) Quickly dip the semi-frozen Oreo balls one at a time into the melted chocolate, drip off the excess chocolate and place them back on the parchment paper. When you run low on chocolate chips add more to your mug and heat in the microwave until smooth and melted. Since the Oreo balls are semi-frozen the chocolate will set quickly but you can place them back into the freezer for a few minutes to set.
7) If you want a white chocolate drizzle, melt 1/4 cup of the white chocolate chips in the microwave in 30 second increments until smooth. Dip a fork into the white chocolate mixture and drizzle the Oreo balls. Place back in the fridge to set.
These will keep for two weeks in the refrigerator, or two months in the freezer. They must be refrigerated, set them out right before serving.
Enjoy!
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| My little kitchen helper! |
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