These Oreo balls are dairy, egg, and gluten free, with an option for being peanut free too! They’re delicious and possibly addictive. Your friends and family will love when you whip up a batch of them. Enjoy these Oreo balls whenever the mood strikes.
Related: Peanut Butter Coated Peanut Butter Balls
Ingredients
Oreos (Gluten Free)
Form the base of the recipe, adding sweetness and that classic cookies-and-cream flavor.
Peanut Butter or Cashew Butter
Holds everything together while adding creaminess and richness. Cashew butter keeps the flavor more neutral, while peanut butter adds a nutty bite.
Maple Syrup
Adds natural sweetness and helps the mixture stick together.
Vanilla
Enhances the chocolate flavor and adds warmth.
Coconut Oil (Melted)
Used to smooth the filling and help it firm up once chilled.
Dairy-Free Chocolate (Melted)
Creates the chocolate coating and keeps the recipe completely vegan.
Coconut Oil (for Chocolate Coating)
Thins the melted chocolate, making it easier to dip and giving the coating a smooth finish.
Instructions
Crush Oreos
Stir all filling ingredients together until well combined
Refrigerate for at least 1 hour
Using a small cookie scoop, scoop all dough into balls
Mix coating ingredients
Dip into the coating mixture
Set onto a cookie sheet lined with wax paper
Related: Rocky Road Fudge
Vegan Oreo Balls
Ingredients
Filling:
- 25 Oreos gluten free
- 1/2 cup peanut butter OR cashew butter grind up cashews until a butter forms
- 3 tbsp maple syrup
- 1 tsp vanilla
- 1 tbsp coconut oil melted
Coating:
- 1/2 cup Chocolate dairy free (melted)
- 1 tbsp coconut oil melted
Instructions
- Crush Oreos
- Stir all filling ingredients together until well combined
- Refrigerate for at least 1 hour
- Using a small cookie scoop, scoop all dough into balls
- Mix coating ingredients
- Dip into the coating mixture
- Set onto a cookie sheet lined with wax paper
