These easy gluten free and dairy free Oreo Truffles are great for any occasion, holiday, or just because! They are also peanut free and school safe.
I have a large list of recipes that I want to make for our website, and over the last 6 months, I’ve made more of a point of actually making the recipes that have been on my list forever.
So you may have noticed several posts that say “I’ve been meaning to make this recipe for a while and I finally got it done” since I’m rather proud of actually getting it done!
One of the recipes that has been on my recipe list for a while has been Oreo truffles. I had never really made them before and I thought it would be so much fun to come up with an allergy friendly version.
Low and behold, the Oreo company just released their gluten free Oreos recently and the timing was perfect. I ordered some from the Walmart website, then right after I got them I found them at our local Albertsons.
I knew exactly what I wanted to make out of the gluten free Oreos: gluten free dairy free Oreo Truffles!
How to make gluten free Oreo truffles
Our allergy friendly Oreo truffles are crazy easy to make. There are a few different versions of Oreo balls out there, but I decided to make ours with SunButter since it’s easier for people to find than dairy free cream cheese, plus SunButter and chocolate taste great together!
We used a food processor for this recipe and I think it gives the best results. If you don’t have a food processor, you can try using a blender or putting the cookies in a bag and crushing with a rolling pin. But a food processor makes this much easier and more consistent.
Here are the steps for making our gluten free and dairy free Oreo truffles (the full recipe card is at the end of the blog post):
- Place the sandwich cookies in a food processor and process until crumbs form.
- Add the SunButter to the cookie crumbs and process again until mixed well and everything begins to stick together.
- Take tablespoonfuls of the mixture and press together and roll into 1-inch balls.
- Put in the fridge to chill the balls while you melt the chocolate for dipping.
- Melt the chocolate (whichever kind you choose to use) either in the microwave for 30-60 seconds at a time until melted, or in a double boiler.
- Using a dipping fork, dip the Oreo truffles into the chocolate and drizzle with more chocolate or add sprinkles on top.
- Chill until the chocolate is set and store at room temperature in an airtight container once cooled completely and set.
These are quite rich, so you can make these even smaller if you want. We made these about 1 inch in size and they take about 2 bites to eat, but you can make smaller 1-bite truffles with your batch if you’d like.
You can decorate these for just about an party or occasion, like Valentine’s Day, Christmas, Easter, Halloween, etc. Just add your favorite special sprinkles!
Dairy free white chocolate options
If you’re not sure what kind of dairy free white chocolate is available, here are the ones that I use mostly (these are available in my local stores):
- Enjoy Life white chocolate chips (this is the best dairy free white chocolate currently on the market as of the time of updating this post)
- Nestle Simply Delicious white chocolate chips (I’m not a huge fan of the texture of this one)
- Pascha white chocolate chips
- Great Value allergy friendly white chocolate chips (this is now discontinued)
I prefer the texture of the Great Value allergy friendly white chocolate chips, but they are no longer available. I mostly now use the Enjoy Life white chocolate chips for recipes with good results!
We also listed some other dairy free white chocolate options in our post on how to replace dairy in your cooking and baking.
We really like the Nestle Simply Delicious semi-sweet chocolate chips for plain chocolate. They are the best tasting ones we’ve found so far. Our second choice is the Enjoy Life semi-sweet chips.
Gluten free sandwich cookies
Update: Oreo changed their recipe recently and they are now using a combination of soybean and canola oil. This recipe change has affected both the regular and gluten free Oreo varieties.
We used the new gluten free Oreo cookies in this recipe and we also tested this with the Kinnitoos cookies. But here are some other options for gluten free sandwich cookies if you wanted to try something else instead.
The Oreo brand sandwich cookies and the Kinnitoos don’t have dairy, or eggs (Oreo changed their recipe to include soybean oil). But some of the other cookies listed here do have soy, milk, or eggs, so we added notes on those.
Note: please always check the labels on products we share since the labels may have changed and there may or may not be new allergens in the ingredients.
Gluten free Oreo/sandwich cookie options:
- Gluten free Oreos: available in regular and double stuff (these contain soybean oil).
- Kinnickinnick Kinnitoos: available in vanilla and chocolate, these are our go-to these days.
- Glutino sandwich cookies: available in chocolate, double cream chocolate, and vanilla.
- Great Value gluten free sandwich cookies: available in chocolate and vanilla, contains soybean oil and has a may contain statement for other allergens.
- Goodie Girl sandwich cookies: available in chocolate, birthday cake, pumpkin pie cream, and chocolate mint. Some of these flavors contain dairy so check each flavor if you need dairy free.
- Trader Joe’s “Joe Joe’s” gluten free sandwich cookies: contains soy lecithin, may contain traces of milk and tree nuts.
- Simple Truth gluten free sandwich cookies: contains soy flour and eggs, may contain traces of milk, egg, and coconut.
- Mi-Del gluten free sandwich cookies: contains eggs and soy flour (this appears to have been discontinued).
- Manischewitz gluten free sandwich cookies: contains eggs (it looks like this was also discontinued).
Options instead of Sunbutter
If you’re not a fan of the taste of Sunbutter, you can use pretty much any replacement here that fits your food allergies. Such as cashew butter, almond butter, dairy free hazelnut butter (like the Nutiva brand), or Wow Butter (soy nut butter), etc.
Another option is using chocolate Sunbutter if you want extra chocolate (I think this would be amazing!), or using the new Voyage Foods seed-based peanut butter alternative or chocolate hazelnut-free spread.
I personally prefer the taste of Sunbutter to the Voyage spread, but it is a great alternative for people who want something different!
Another option is dairy free cream cheese (such as Violife or Daiya). We haven’t tried this yet, but I think it would work pretty well for a neutral tasting option.
Gluten Free Oreo Truffles (Dairy Free)
Ingredients
- 12 gluten free Oreo cookies (regular or double stuff)
- ¼ cup creamy SunButter (if using double stuff cookies, use 2-3 Tablespoons SunButter)
- 1 cup allergy friendly white chocolate or semi-sweet chocolate for dipping
Instructions
- Place the sandwich cookies in a food processor and process until crumbs form.
- Add the SunButter to the cookie crumbs and process again until mixed well and everything begins to stick together.
- Take tablespoonfuls of the mixture and press together and roll into 1-inch balls.
- Put in the fridge to chill the balls while you melt the chocolate for dipping.
- Melt the chocolate (whichever kind you choose to use) either in the microwave for 30-60 seconds at a time until melted, or in a double boiler.
- Using a dipping fork, dip the Oreo truffles into the chocolate and drizzle with more chocolate or add sprinkles on top.
- Chill until the chocolate is set and store at room temperature in an airtight container once cooled completely and set.
Video
Notes
Nutrition
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.
Can you freeze these?
I think you can freeze and thaw these, I’m not sure how the texture would do after thawing though and if any separation might happen with the filling. I haven’t tried freezing these yet, so I’m not 100% sure.
might want to choose something with a less powerful taste instead of the sun butter, it overpowered mine and all I could taste was the sun butter.
We use Sunbutter since it’s a good alternative to peanut butter, but you can use whatever you prefer in this recipe instead, like cashew butter or almond butter if you don’t like Sunbutter.
Also wanted to add an edit that I tried using dairy free cream cheese in another version of Oreo truffles I was working on and it works ok, but I’d use less of the cream cheese than Sunbutter. I used Violife that tends to melt a little when it’s warm, so 2-3 Tablespoons would be good vs the full 1/4 cup.
How long do these keep outside of the fridge? I am looking for a gluten-free vegan recipe that I can send in the mail.
Hi Hannah! These should keep well outside of the fridge for several days. If you’re sending these in the mail, just make sure that it’s insulated from the heat or has a cold pack with it if it’s being shipped in the heat since the chocolate might melt.
Made these tonight. But I used a half of container of butter cream frosting from Betty Crocker and a few tablespoons of oat butter. Huge hit!
That’s a great idea, thank you for sharing that Haleigh!
I haven’t tried this recipe yet but i am going to in the near future. I was wondering, can I use regular butter?
Hi Madison! Since this recipe uses SunButter, I’d use peanut butter or other nut/seed butter for the best results here instead of regular butter.