These gluten-free and vegan Oreo truffles are the perfect treat for any occasion. Just 4 ingredients come together to create these decadent desserts. They are very easy to make and are allergy-friendly.
Oreo truffles have been a Christmas staple in my family for years. I really don't know what Oreos have to do with Christmas, but I'm not complaining!
Of course I was complaining when I could no longer have them once I went gluten-free. But since early 2021 when Oreo released their gluten-free cookie, we don't have to miss out any more.
These gluten-free and vegan Oreo truffles are a decadent treat that looks super impressive! Your friends and family will think you picked these up from a fine chocolatier. Little do they know how easy these are to make. They're rich and creamy with a little snap from the chocolate coating.
Want to know how you can make these gluten-free and vegan Oreo truffles with just 4 ingredients? Keep on reading!
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Why You'll Love This Recipe
- A holiday hit! These truffles are a favourite among my family and many others during the holidays.
- Allergy-friendly. These truffles are gluten-free, dairy-free, nut-free, and vegan.
- Quick and easy to make. A lot of the time in this recipe is for the truffles to chill, leaving you time to chill too.
- Looks super impressive. You're friends and family will think you picked these up from a fine chocolatier. Little do they know how easy it is to do yourself!
Ingredient Notes
Here is everything you'll need to make these gluten-free and vegan Oreo truffles:
- Gluten-free Oreos: Or use an alternative gluten-free sandwich cookie. Gluten-free Oreos are vegan like their original version, if that's something important to you. You'll need about 33 cookies.
- Dairy-free cream cheese: An approximately 8 oz tub, as dairy-free cream cheese can range between 200 - 227g packages. If you don't need these to be dairy-free, use half a block of regular cream cheese (4 oz).
- Vanilla extract: Emphasizes the other flavours.
- Dark or semisweet chocolate: I like to use dark chocolate to contrast the sweetness of the Oreos. A chopped block of chocolate will give you the best melting results, but if all you have is chocolate chips, those should work too.
Substitutions
Here are a few suggestions if you're looking to make some substitutions:
- Cookie: If you can't find the gluten-free Oreos, feel free to use any other brand of gluten-free chocolate sandwich cookies. You could even use a vanilla sandwich cookie version if you want.
- Dairy: If you don't need this recipe to be dairy-free and vegan, feel free to use half a block of regular cream cheese.
- Chocolate: Change up the chocolate coating with white, milk, semisweet, or flavoured chocolate. You could also drizzle the truffles in another colour/flavour of chocolate.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Place all of the Oreos in a food processor or high-power blender. Pulse to crush into fine chunks. If you don't have a machine, place the Oreos in a large ziplock bag and crush with a rolling pin or heavy object.
(2) Once the Oreos are crushed, add the whole tub of cream cheese and vanilla extract. Pulse again until the mixture is smooth and thick. Use a rubber spatula to transfer the Oreo mixture to a bowl. Cover and place in the fridge for 30 minutes. This will make it easier to roll into truffles.
(3) Once the mixture is chilled, roll into approximately 21 tablespoon-size balls. Use a small cookie scoop or melon baller for even sizes. Place the truffles on a parchment-lined plate or small baking sheet, and freeze for an additional 30 minutes.
(4) Ideally, you want the chocolate shell to be tempered so that it has a nice snap when you bite into it. If you are familiar with tempering chocolate, use the method you are most comfortable with. This easy microwave tempering method was learned from Sugar Geek Show.
If you will keep the truffles in the fridge and don't care about your fingers getting a little messy, just simply melt the chocolate as you normally would.
Place the chopped chocolate in a plastic or silicone bowl and microwave for 30 seconds. Stir well with a spoon or rubber spatula. Microwave for another 30 seconds, then 15, then 10, then 10 seconds, stirring well in between each heating.
The most important thing is that the chocolate does not go above 90ºF. Use a candy or probe thermometer to check the temperature of the middle of the melted chocolate. If it is ever too hot, keep stirring to incorporate air, and add a few pieces of un-melted chocolate to cool it down. If necessary, continue with 10 second intervals, stirring and checking the temperature, until smooth.
If the chocolate is too thick, add a teaspoon of coconut oil. Use the back of your spoon or spatula to spread some melted chocolate on a piece of parchment paper. If it starts to solidify in a few minutes, then your chocolate is good to use.
(5) Remove the truffles from the freezer and use 2 forks to gently coat them in chocolate, one at a time. Place a truffle in the bowl of chocolate, use the forks to roll it around, and lift the truffle, scraping the extra chocolate on the side of the bowl.
Place on a parchment-lined baking sheet or plate. Repeat with all of the truffles. Use the extra chocolate to drizzle on top of the truffles.
Store in the fridge for at least 1 hour, transferring to an airtight container once the chocolate is fully set. Most people prefer to enjoy these truffles cold from the fridge!
How to Serve
These Oreo truffles are the perfect little treat for any occasion. Whether it's the holidays, you're hosting, or you're just looking for a little coffee treat—these truffles are easy to make and always a crowd pleaser.
Here are some ways I like to serve them:
- Enjoy with a holiday cookie spread. Pair with my gluten-free white chocolate macadamia nut cookies, gluten-free ginger snickerdoodles, chocolate amaretti, slice and bake sugar cookies, and more gluten-free desserts!
- With a hot tea or espresso. When dipped in a warm drink, these cookies soften into a delicious bite. Try a healthy peppermint mocha, or a homemade gingerbread latte.
- Wrapped as a gift. Line a pretty box with some parchment paper, fill with truffles, wrap, and anyone is going to love to receive this!
Storage & Freezing Instructions
Storage Instructions: Oreo truffles will keep best in the fridge in an airtight container for 1-2 weeks. They are best enjoyed straight from the fridge, but they will keep out for a few hours.
Freezing Instructions: Oreo truffles can also be made in advance and kept in the freezer for later. Store in an airtight container for up to 3 months. Transfer to the fridge the day before you wish to serve them, and enjoy straight from the fridge!
Expert Tips
Here are some of my top tips and tricks for successful gluten-free Oreo truffles:
- Use a machine if you can. A food processor or high-power blender will help a lot in crushing the cookies and mixing in the cream cheese.
- Chill the truffle batter before and after shaping. Chilling before shaping into balls will help avoid the batter sticking to your hands too much, and chilling after (in the freezer) will ensure they don't break apart when coating in chocolate.
- Use a good quality chocolate bar. I know, I'm all for convenience and usually don't listen when people tell me this either. But a chopped bar of dark chocolate will melt so much better than chocolate chips. Of course using chocolate chips will work, but your chocolate may be quick thick. Add a teaspoon of coconut oil if it's too thick.
- Use forks to help roll the truffles in the chocolate, and work quickly. The chocolate will begin to solidify quickly on the cold truffles, so work quick and be sure to wipe off the excess chocolate.
- Store and serve from the fridge. These truffles are best cold!
Frequently Asked Questions
Normally no, but in late 2020/early 2021, Oreo released their new gluten-free Oreos! They seriously taste just like the original. The Canadian version is made with gluten-free oat flour, and it appears the American version is made with white rice flour. I'm not sure why there is a difference.
Yes! Both original and the gluten-free Oreos are vegan. They are made with no dairy or animal ingredients.
Oreo truffles will keep in the fridge in an airtight container for 1-2 weeks. They are best enjoyed straight from the fridge, but they will keep out for a few hours.
Oreo truffles can be left out of the fridge for a few hours while serving or transporting, but note that they taste best cold from the fridge. As they contain (dairy-free) cream cheese, they should be stored in the fridge for prolonged periods of time.
If the Oreo truffles are out of the fridge and in a warm environment, the chocolate coating may begin to melt a bit. This will be slowed if you've tempered the chocolate, but truffles are best kept cold in the fridge.
Oreo truffles can be made in advance and kept in the freezer for later. Store in an airtight container for up to 3 months. Transfer to the fridge the day before you wish to serve them, and enjoy straight from the fridge.
Instead of milk and cookies, why not treat Santa with these all-in-one gluten-free and vegan Oreo truffles? These rich and decadent truffles are super creamy with a crisp chocolate shell. They're sure to be a hit with your family and friends, at the holidays or not! Plus they're very allergy-friendly.
More Gluten-Free Holiday Treats
Check out more in Gluten-Free Christmas Desserts →
Have you made these gluten-free and vegan Oreo truffles? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free & Vegan Oreo Truffles
Ingredients
- 1 package gluten-free Oreos or alternative sandwich cookie 376g, approximately 33 Oreos
- 1 8 oz tub of dairy-free cream cheese between 200-227g. If using regular cream cheese, use 4 oz.
- 2 teaspoon vanilla extract
- 2 cups chopped dark or semisweet chocolate
Instructions
- Place all of the Oreos in a food processor or high-power blender. Pulse to crush into fine chunks. If you don't have a machine, place the Oreos in a large ziplock bag and crush with a rolling pin or heavy object.
- Once the Oreos are crushed, add the whole tub of cream cheese and vanilla extract. Pulse again until the mixture is smooth and thick. Use a rubber spatula to transfer the Oreo mixture to a bowl. Cover and place in the fridge for 30 minutes. This will make it easier to roll into truffles.
- Once the mixture is chilled, roll into approximately 21 tablespoon-size balls. Use a small cookie scoop or melon baller for even sizes. Place the truffles on a parchment-lined plate or small baking sheet, and freeze for an additional 30 minutes.
- Ideally, you want the chocolate shell to be tempered so that it has a nice snap when you bite into it. If you are familiar with tempering chocolate, use the method you are most comfortable with. This easy microwave tempering method was learned from Sugar Geek Show (see link in blog post).
- Place the chopped chocolate in a plastic or silicone bowl and microwave for 30 seconds. Stir well with a spoon or rubber spatula. Microwave for another 30 seconds, then 15, then 10, then 10 seconds, stirring well in between each heating. The most important thing is that the chocolate does not go above 90ºF. Use a candy or probe thermometer to check the temperature of the middle of the melted chocolate. If it is ever too hot, keep stirring to incorporate air, and add a few pieces of un-melted chocolate to cool it down. If necessary, continue with 10 second intervals, stirring and checking the temperature, until smooth. If the chocolate is too thick, add a teaspoon of coconut oil. Use the back of your spoon or spatula to spread some melted chocolate on a piece of parchment paper. If it starts to solidify in a few minutes, then your chocolate is good to use.
- Remove the truffles from the freezer and use 2 forks to gently coat them in chocolate, one at a time. Place a truffle in the bowl of chocolate, use the forks to roll it around, and lift the truffle, scraping the extra chocolate on the side of the bowl. Place on a parchment-lined baking sheet or plate. Repeat with all of the truffles. Use the extra chocolate to drizzle on top of the truffles.
- Store in the fridge for at least 1 hour, transferring to an airtight container once the chocolate is fully set. Most people prefer to enjoy these truffles cold from the fridge! See below for storage instructions.
Notes
- Regular cream cheese: Can be used if you are not vegan. I've found that just 4 oz, or half a block, is just enough for these truffles. Dairy cream cheese is richer than non-dairy, so less is needed.
- Storage: Truffles will keep best in the fridge in an airtight container for 1-2 weeks. They are best enjoyed straight from the fridge, but they will keep out for a few hours.
- Freezing: Oreo truffles can also be made in advance and kept in the freezer for later. Store in an airtight container for up to 3 months. Transfer to the fridge the day before you wish to serve them, and enjoy straight from the fridge!
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