Our delicious and festive gingerbread Oreo truffles are covered in a layer of white chocolate and can be topped with your favorite festive sprinkles. They’re so yummy, no one will guess these are also gluten free, dairy free, and peanut free!
If you’re looking for an easy and party treat for the Christmas season, or just want to indulge in some gingerbread cookies without turning on the oven, try our gingerbread Oreo truffles!
Our version of gingerbread cookie balls are completely gluten free and dairy free, and they have a delicious white chocolate coating. These homemade truffles make a beautiful addition to Christmas party cookie trays, but you can also give these away as homemade Christmas gifts.
Food allergy notes:
- Dairy free
- Egg free/vegan
- Gluten free
- Peanut free
- Tree nut free (depending on the dairy free butter you use)
Why we love these gingerbread cookie truffles
Our allergy friendly gingerbread cookie ball recipe is a festive treat that will be a big hit for Christmas parties, family gatherings, and school events since they are gluten free, peanut free, and dairy free.
Better yet, they are super easy to make, ready to serve in about 30 minutes and no baking is required! No-bake recipes are perfect for the busy holiday season, making holiday party prep easy.
How to make gluten free gingerbread Oreo cookie balls
Unlike other gingerbread Oreo truffle recipes that use gingerbread Oreos, there aren’t any commercially-produced gluten free gingerbread sandwich cookies, so I had to get creative.
I used the Goodie Girl gluten free pumpkin spice sandwich cookies and added my own molasses and spices to create the perfect gingerbread cookie truffle. So technically these aren’t gingerbread “Oreo” balls, but close enough!
Like our regular Oreo cookie truffles, this gingerbread version is easy to make. Here are the steps to make these (this is just an overview, the full recipe is at the end of the post).
- Add 12 Goodie Girl sandwich cookies to a food processor and pulse process until there are fine crumbs.
- Add the molasses, spices, dairy free butter, and vanilla and process again until everything sticks together and forms a dough-like ball.
- Roll into 1-inch balls or smaller (these are rich, so smaller is better) and place them on a parchment-lined cookie sheet pan (wax paper will also work).
- Chill for about 15 minutes to firm up while you melt the chocolate.
- Melt the dairy free white chocolate in a microwave-safe bowl in 30 second intervals, stirring each time, until the chocolate melts completely. You can also use a double boiler to melt your chocolate if you prefer that method.
- Dip the gingerbread balls in the melted white chocolate, letting the excess chocolate drip off the truffle balls, and add holiday sprinkles to the top before the chocolate sets up. You can also drizzle melted chocolate on top of these as well before adding the sprinkles.
- Allow to set at room temperature or in the fridge to firm up the chocolate.
- Store in an airtight container at room temperature for the best texture.
Gluten free and dairy free sandwich cookie options
For this recipe I used the Goodie Girl seasonal pumpkin spice sandwich cookies, which are gluten free, peanut free, egg free, and dairy free.
However, if you can’t find these or don’t want to use them, you can try using other brands of gluten free vanilla or spice sandwich cookies instead. If you’re swapping for a vanilla sandwich cookie, you might add a little bit more spices to the recipe.
- Kinnitoos CinnBunFun sandwich cookies
- Kinnikinnick Kinnitoos vanilla sandwich cookies
- Glutino vanilla sandwich cookies
- Simple Truth gluten free vanilla sandwich cookies (contains soy flour and egg white powder)
- Great Value gluten free vanilla sandwich cookies (contains soybean oil)
Some of the Goodie Girl cookies have dairy in them, however, this particular flavor doesn’t have dairy and they are also peanut free as well. So just check the labels on their other cookies if you have dairy allergies!
Dairy free white chocolate options
For dipping these truffle balls, we used the Enjoy Life white chocolate chips that work pretty well for these. But here are some other options for dairy free white chocolate as well if you can’t find Enjoy Life or want to try a different brand:
- Enjoy Life Foods mini white chocolate chips
- Pascha white chocolate chips
- No Whey Foods white chocolate bars
- iChoc vegan white chocolate bar (may contain nuts)
- Nestle Simply Delicious white chocolate chips (also available in dark and semi-sweet)
- Oh Nuts non-dairy white chocolate melting wafers
- Azure Market Organics allergen-free white chocolate chips
If you’re not a fan of white chocolate, you can also use regular rice milk, semi-sweet, or dark chocolate to dip these in instead. Our favorites are Enjoy Life rice milk chocolate chips or the Nestle allergy friendly semi-sweet chocolate!
Pin for later!
Gluten Free White Chocolate Gingerbread Oreo Truffles
- Food processor
- Dipping fork
- Add the sandwich cookies to the bowl of a food processor and process the cookies until they are fine crumbs.
- Add the soft/room temperature dairy free butter, molasses, spices, and vanilla to the cookie crumbs and process again until it begins to stick together and forms a type of cookie dough.
- Roll the cookie crumb dough into balls about 1 inch in size or less, and place on a parchment lined baking sheet pan. These are rich, so you don't want to make large cookie balls.
- Chill the cookie balls in the fridge to firm up while you prepare the chocolate for dipping.
- Add the dairy free white chocolate chips to a microwave safe bowl and heat for 30 second increments, stirring after each heating segment, until the chocolate melts completely.
- Using a dipping fork, dip the cookie balls in the chocolate, allow excess chocolate to drip off the truffle ball, and place back on the parchment paper. Sprinkle with festive Christmas sprinkles before the chocolate sets up. You can also drizzle on some regular or dark chocolate over the truffles before adding the sprinkles.
- Set aside in the fridge or at room temperature to allow the chocolate to set up completely. Store in an airtight container at room temperature.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist