Gluten-Free Oreo Balls (Easy Tips)

Updated at: Thu, 21 Nov 2024 09:04:38 GMT

Step 1

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.

Step 2

Add the softened cream cheese to the crumbs and pulse 30 times. By hand, transfer the cookie crumbs to a large bowl and stir in cream cheese until well combined.

Step 3

For easy portioning, use a small cookie scoop ( about 1 tablespoon) to scoop out the mixture. Roll into a smooth ball and place on a wax paper or parchment paper lined baking sheet. Transfer baking sheet to the freezer and freeze for 15 minutes.

Step 4

Before melting the chocolate, get the sprinkles (or additional cookie crumbs), fork, spoon and toothpick ready. Melt 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.

Step 5

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.

Step 6

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.

Step 7

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