These gluten free lemon Oreo truffles are a delicious no-bake treat that’s perfect for spring and summer! Our cookie truffles are also dairy free, vegan, and peanut free.
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If you’re a fan of no-bake treats that still feel a little fancy, these gluten-free and vegan lemon Oreo truffles are going to be your new favorite thing.
They’re perfectly lemony and coated in dairy free white chocolate, and they’re also surprisingly easy to make.
These lemon cookie truffles are perfect for spring and summer get-togethers, or honestly just because you want something sweet without turning on the oven.
Why we love these Oreo truffles
These lemon cookie truffles are a fun, zesty change from the usual chocolate-heavy desserts if you want something lighter tasting for spring and summer.
Our version only uses a handful of ingredients, and they can be made ahead for parties if you want!
How to make allergy friendly lemon cookie truffles
Here are the steps to make our lemon cookie balls. This is just an overview of the steps, the full recipe is at the end of the post.
- Crush the cookies: In a food processor, pulse the sandwich cookies until you get fine crumbs. You want them to resemble coarse sand with no big cookie pieces.
- Add the dairy free butter: Add the dairy free butter and vanilla extract to the crumbs in the food processor. Process/pulse again until it forms a “dough” that sticks together.
- Roll the truffles: Roll the cookie crumb dough into balls 1 inch in size or smaller. Our batch made about 12-14 balls. These are rich, so you don’t want to make them very big. Place them on a parchment paper-lined cookie sheet. Chill these while you prepare the dipping chocolate.
- Melt the white chocolate: Divide the white chocolate chips into 1 cup and 1/4 cups and set aside the 1/4 cup of white chocolate chips. Melt 1 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until all the chocolate has melted.
- Dip the truffles: Using a dipping fork, dip or coat the cookie truffles with melted white chocolate, allow the excess to drip off, and set back on the parchment paper. I tap the dipping fork gently a few times to get excess white chocolate off the cookie ball so it’s not super thick.
- Decorate the truffles: Once all the lemon cookie truffles are dipped, set them aside and make the yellow white chocolate drizzle by melting the remaining 1/4 cup white chocolate chips and mixing in a few drops of natural yellow food coloring. Add to a small ziploc bag and snip off a small piece of the corner. Pipe the yellow white chocolate drizzle over the truffles. You can add sprinkles while the chocolate is soft as well (we didn’t add sprinkles to ours). Allow the chocolate to set up completely.
- Serve and store: Store at room temperature in an airtight container for up to 3 days.
If you need to make these ahead of time for a party, just chill the undipped cookie balls in an airtight container for up to several days, and then dip, decorate, and set the day you plan on serving them.
Gluten free and dairy free lemon sandwich cookie options
We used the Goodie Girl lemon sandwich cookies in this recipe, but I think they might be seasonal and not available every time of the year (I’m not 100% sure on that). So they might not be available outside of spring and summer.
Glutino also makes a gluten free lemon sandwich cookie as well that contains egg but doesn’t have dairy ingredients.
If you can’t find any allergy friendly lemon sandwich cookies, you can use regular vanilla sandwich cookies and add a bit of lemon juice and lemon zest to the cookie crumbs while processing them to add lemon flavor.
You may need to replace a little bit of the dairy free butter with some of the lemon juice, depending on how much of the lemon juice you decide you need based on taste testing.
I haven’t tried this myself yet, so I am not sure how much of the lemon juice and zest works best. Until I test this and update the post, you’ll want to do some taste testing to decide the best amounts.
Here are some gluten free and dairy free vanilla sandwich cookie options that will work if you want to add your own lemon juice and lemon zest:
- Kinnittoo vanilla sandwich cookies
- Gluten Free Golden Oreos (contains soybean oil)
- Glutino sandwich cookies (the vanilla ones contain eggs)
- Great Value gluten free sandwich cookies (contains soybean oil and has a may contain statement for other allergens).
- 365 by Whole Foods Gluten Free Vanilla Sandwich Cookies (contains soy flour)
If you love this recipe, check out our other Oreo truffle recipes!
- Gluten Free Chocolate Oreo Truffles
- Gluten Free Strawberry Oreo Truffles
- Gluten Free Gingerbread Oreo Truffles
- Dairy Free Mint Chocolate Oreo Truffles
Gluten Free Lemon Oreo Truffles (Dairy Free)
Ingredients
- 12 gluten free lemon sandwich cookies (I used Goodie Girl)
- 3 Tablespoons cold dairy free butter (I used Country Crock plant butter sticks)
- 1 teaspoon vanilla extract
- 1 ¼ cup allergy friendly white chocolate chips divided
- Natural yellow food coloring
Equipment
- Food processor
- Dipping fork
Instructions
- Add the lemon sandwich cookies to a food processor and process until it makes fine cookie crumbs.
- Add the dairy free butter and vanilla extract to the crumbs in the food processor. Process again until it forms a coarse "dough" that sticks together.
- Roll some of the "dough" into balls 1-inch in size or smaller. Our batch made about 12-14 balls. These are rich, so you don't want to make them too big. Place them on a parchment paper-lined sheet pan.
- Chill the cookie balls while you prepare your white chocolate.
- Divide the white chocolate chips into 1 cup and 1/4 cups and set aside the 1/4 cup of white chocolate chips.
- Melt 1 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until all the chocolate has melted. You can also opt to use a double boiler instead of the microwave to melt your chocolate if you want.
- Using a dipping fork, dip or coat the cookie truffles with melted white chocolate, allow the excess to drip off, and set back on the parchment paper-lined pan. I tap the dipping fork gently to get excess chocolate off the cookie ball so it's not super thick.
- Once all the lemon cookie truffles are dipped, set them aside and make the yellow white chocolate drizzle by melting the remaining 1/4 cup white chocolate chips and mixing in some natural yellow food coloring.
- Add the yellow white chocolate to a small ziploc bag and snip off a small piece of the corner. Pipe the yellow white chocolate drizzle over the truffles.
- You can add sprinkles while the chocolate is soft as well (we didn't add sprinkles to this batch). Allow the chocolate to set up completely.
- Store at room temperature in an airtight container for up to 3 days.
Nutrition
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Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.