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Madison Area Gluten Intolerance Chapter

Easy Oreo Truffles

1 lb GF chocolate sandwich cookies. (I used 2 packages of MI-DEL chocolate sandwich cookies.)

8 ounces cream cheese
8 squares of semi-sweet baking chocolate, melted

Put all the cookies in a large zip lock bag and use a rolling pin to finely crush them.

Mix 3 cups of the cookie crumbs and all of the cream cheese until well blended. Set aside the remaining cookie crumbs for later.

Form the mixture into approx 42 1-inch balls. They need to hold together firmly and not crumble.

Dip the balls in the melted chocolate and place on wax paper. Sprinkle with remaining cookie crumbs.

Refrigerate for 1 hour or until firm. Store in tightly covered container in refrigerator.