This Oreo Balls Recipe is SO EASY… The main 3 ingredients are Gluten free “Oreos” (more on this below), high-protein cottage cheese, and melted chocolate!

If you or your friends have food intolerances like gluten or are following a special diet like the Keto diet, these gluten free Oreo Balls are SO perfect (not to mention absolutely delicious for anyone!). 

While I named this recipe “gluten free Oreo Balls,” in reality, we need to use a different gluten free cookie to make this recipe gluten free.

There are 6 different “chocolate sandwich cookie” options that you can use in this recipe, all with different features. Click here for my comprehensive list of Gluten Free Oreos you can use!

Oreo balls ingredients:

Typical Oreo Balls are just 3 ingredients: Oreos, cream cheese, and chocolate. These have a few more ingredients, but they are equally as simple to make!

This Gluten Free Oreo Balls Truffles Recipe has just 7 ingredients: 

• Catalina Crunch Cookies
• Cottage Cheese
• Lemon Juice
• Salt
• Lily’s White Chocolate Chips
• Lily’s Chocolate Chips
• Coconut Oil

How to make Oreo Balls Truffles: 

Oreo balls are SO easy to make, and these gluten free Oreo balls are just as simple to make! You simply mix up the cookies, add the cottage cheese, lemon juice, and salt, roll them into balls, freeze them, and then roll them in white or dark chocolate.

Some tips for making Oreo Balls Truffles: 

• If you like crunchy textures, mix the cookies using a stand or hand mixer. It won’t get completely blended, so there will be yummy crunchy bites!
• If you want the inside texture to be entirely blended, use a food processor, and use a spatula to get the batter down off the sides.
• Freeze the balls, don’t just refrigerate them. The freezing allows the balls to get hard enough for the melted chocolate to cover the balls and also harden correctly.
• I like using this 1 Tablespoon dough scoop, and I put the flat part down towards the baking sheet. If you want them to be fully round, you can grease your hands with light olive oil or avocado oil and roll each ball into a perfect sphere.
• Be sure to use the parchment paper, or the Oreo balls will stick to the baking pan.
• Melt the chocolate however you like to. You can either melt the chocolate in a glass bowl on low in 30 second increments, stirring in between, OR use the double boiler method.
• Completely cover each Oreo ball, then place it on the baking pan with parchment paper.
• It’s super fun to decorate the tops of the Oreo balls. I prefer to use the opposite type of chocolate and drizzle it on top. You could also put crushed cookies on top, or try your favorite sprinkles, nuts, or even other candies like crushed peppermint.
• Once you’ve finished topping, be sure to put the Oreo balls into the refrigerator for about 1 hour, or until the chocolate is set.

How to Store your Oreo Balls: 

It’s best to keep your Oreo Balls in an airtight container in the refrigerator. They will keep in the fridge for about 2 weeks, or the freezer what I would call indefinitely, but let’s call it 3 months 😉 They should be stored in a single layer, or use parchment paper sheets between layers.

Keto, Gluten Free Oreo Balls Recipe

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• Author: Caroline Fausel
• Yield: 20 1 T balls or 40 1/2 T balls 1x

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Ingredients

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• 1 package Catalina Crunch Chocolate Vanilla Sandwich cookies
• 4 oz full fat cottage cheese, drained
• 1 tsp lemon juice
• 1 pinch kosher salt
• 1/4 c Lily’s white chocolate chips
• 1/2 c Lily’s dark chocolate chips
• 2 1/2 teaspoons coconut oil, divided into 2 tsp and 1/2 tsp

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Instructions

1. Put the entire package of Catalina Crunch cookies in either the stand mixer or a food processor. The food processor will give you a smooth filling, whereas the mixer will give you small pieces of cookie remaining for a crunch. Mix the cookies in either appliance until they are small.
2. Add the cottage cheese, lemon juice, and salt, and mix until combined.
3. Use a cookie dough scooper to form the dough into balls, and place them on a cookie sheet lined with parchment paper. Roll the dough in your greased hands if you want perfectly-shaped balls. If you don’t have a cookie dough scooper, you can use a Tablespoon measuring spoon, then use a spatula to get the dough into your greased hands, and roll them into balls. Repeat this process until you have used all of the dough.
4. Freeze the balls for 15 minutes.
5. Meanwhile, melt the dark chocolate chips and white chocolate chips separately. Melt the dark chocolate with 2 teaspoons of coconut oil and the white chocolate with 1/2 teaspoon of coconut oil. You can use a double broiler method or microwave the chocolate on low power for 30 seconds at a time until they are fully melted.
6. Once the cookie balls are ready, set a ball in one type of chocolate. Use a spoon to pour the chocolate over the ball. Use a fork to remove the ball out of the chocolate and let any extra chocolate drip back into the bowl. Place the chocolate-covered ball back on the parchment-lined baking sheet.
7. Repeat this process with either type of chocolate until all balls are covered. You can put the opposite type of chocolate in a plastic bag with a corner cut or use a piping bag and pipe left to right to achieve the decorations you see in the photos.
8. The melted chocolate should set quickly even at room temperature, but if you would like to speed up the process you can put the baking sheet back in the fridge for about 1 hour, or until the chocolate is fully set.

Notes

Lily’s white chocolate tends to be a little transparent, so I prefer to use the dark chocolate to coat the balls and the white chocolate on top. If you’d like to use the white chocolate to coat the balls, you can double the amount of white chocolate and coconut oil in the recipe. You might have to coat them, let them harden in the fridge, and then coat them a second time to get a fully opaque look.

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