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Easy Irresistible Gluten-Free Oreo Balls

gluten-free Oreo balls - featured image
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A quick and easy no-bake dessert featuring gluten-free Oreo cookies and cream cheese, coated in melted chocolate. Perfect for last-minute treats and gluten-sensitive guests.

Ingredients

Scale
  • 24 gluten-free Oreo cookies (about 9 ounces or 255 grams), crushed finely
  • 8 ounces (225 grams) cream cheese, softened at room temperature
  • 1/4 cup (30 grams) powdered sugar
  • 1 teaspoon (5 ml) vanilla extract (optional)
  • 8 ounces (225 grams) semi-sweet or dark chocolate chips or baking chocolate, melted (use dairy-free chocolate for vegan version)
  • Optional toppings: crushed gluten-free Oreos, sprinkles, or shredded coconut

Instructions

  1. Crush the Oreos: Place about 24 gluten-free Oreos (9 ounces/255 grams) in a food processor and pulse until finely crushed but still a bit textured. If using a rolling pin, seal cookies in a large zip-top bag and gently crush until similar texture is achieved. This should take about 5 minutes.
  2. Mix with cream cheese: Transfer crushed Oreos to a mixing bowl. Add 8 ounces (225 grams) softened cream cheese and 1/4 cup (30 grams) powdered sugar. Add 1 teaspoon (5 ml) vanilla extract if using. Stir everything together with a spoon or spatula until well combined and uniform. This step usually takes 3-5 minutes. The mixture should be sticky but firm enough to shape. If too soft, pop it in the fridge for 10-15 minutes.
  3. Form the balls: Wet your hands slightly to prevent sticking. Scoop about 1 tablespoon (15 grams) of mixture and roll into a tight ball. Place each ball on a parchment-lined baking sheet. You should get around 20-24 balls. Chill the tray in the fridge for at least 30 minutes to firm up (overnight chilling improves flavor melding and texture, if you have time).
  4. Melt the chocolate: In a microwave-safe bowl, melt 8 ounces (225 grams) chocolate chips in 30-second bursts, stirring between each until smooth. Alternatively, use a double boiler for gentle melting. Make sure the chocolate is fluid but not too hot to prevent cracking when dipped.
  5. Dip and decorate: Using a fork or dipping tool, coat each Oreo ball fully in melted chocolate. Allow excess chocolate to drip back into the bowl, then place the coated ball back on the parchment. Sprinkle crushed Oreo crumbs, sprinkles, or shredded coconut on top while the chocolate is still wet for extra flair. Let the balls set at room temperature or in the fridge until the chocolate hardens, about 20-30 minutes.

Notes

Use softened cream cheese to avoid lumps. Chill balls before dipping to prevent falling apart. If chocolate thickens, gently reheat. For vegan version, substitute cream cheese and chocolate with dairy-free alternatives. Store in airtight container in fridge up to one week or freeze for longer storage.

Nutrition

Keywords: gluten-free, Oreo balls, no-bake dessert, easy dessert, gluten-free treats, chocolate coated, cream cheese dessert

Find it online: https://bouncybowl.com/easy-irresistible-gluten-free-oreo-balls-recipe-5-step-guide-for-perfect-treats/