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Paleo "Oreo" Truffles

Autumn @wholefoodfor7
5 from 7 votes
Servings 30 truffles


  • 4 cups GF/DF chocoate sandwich cookie crumbs *see notes
  • 4 oz dairy-free cream cheese like Kitehill
  • 1 10oz package dairy-free chocolate or white chocolate chips
  • 1/2 teaspoon mint or peppermint extract optional


  • Put cookie crumbs and cream cheese in a food processor and extract, if using it. Pulse until mixture is combined and forms a large ball. Mixture should not be crumbly and hold together, but not be too sticky to form into balls. See notes if not the case.
  • Form small balls of cookie mixture (*a great part to let kids help with!) and place them on a tray sprayed with cooking spray to prevent sticking. Freeze until hard, 30 min-hour.
  • Remove from freezer. Melt┬áchocolate chips in the microwave or on the stove. Dip each frozen cookie ball in the melted chocolate and place back on tray. We make this process easier by stabbing each frozen ball with a toothpick for dipping, then removing once placed on tray and covering up the hole with a small dab of melted chocolate.
  • Repeat with all frozen cookie balls. Top with decorative chocolate, nuts, or melted chocolate squiggles. Store in the freezer or fridge.


*If using GF/DF Oreos, use 1 package regular-stuffed Oreos + 4 oz DF cream cheese. This makes 24 truffles.
HOLIDAY VARIATION: To make my Peppermint Candy Cane Oreo Truffles, follow the above instructions, using the Oreo ration listed above, but use peppermint extract instead of mint and dip in white chocolate chips (I prefer these GF/DF ones from Walmart at only $3.44!). I melt the white chocolate chips on the stove over a low heat for best melting results. Sprinkle with crushed candy canes if desired. We love these Yum Earth candy canes. You can see a video of this on Instagram here!
For even more simple ingredients that are also Paleo, use Simple Mills Crunchy Double Chocolate cookies.
I put the cookie measurement in crumbs, as each box/brand of GF cookies will be different. So, smash them in a bag or pulse them to crumbs in your food processor/blender and then measure out the 4 cups of crumbs. If you end up with a different amount of crumbs with your cookie brand, it's 1 cup crumbs + 1 oz cream cheese (1:1 ratio).
If you have mixed the cream cheese and crumbs in the food processor and it's dry, add a little more cream cheese. If it's too moist (not clumping into a non-sticky ball), add more cookie crumbs.