1 (8 oz) block full-fat cream cheese, softened to room temperature
2 cups (12 oz) semi-sweet chocolate chips
1 teaspoon coconut oil (optional, but makes the chocolate coating super smooth)
Optional for topping: White chocolate chips for drizzling, extra crushed cookies, or festive sprinkles.
Instructions
Place the entire package of gluten-free Oreos into a food processor. Pulse until you have fine, even crumbs. No food processor? Place the cookies in a large zip-top bag and crush them with a rolling pin.
In a medium bowl, combine the finely crushed cookie crumbs with the softened cream cheese. Use a hand mixer or a sturdy spatula to mix until fully combined into a thick, uniform dough.
Use a small cookie scoop or a tablespoon to portion out the mixture. Roll each portion between your palms to form a smooth, one-inch ball. Place the balls on a baking sheet lined with parchment paper.
Place the baking sheet into the freezer for 15-20 minutes to firm up the truffles for dipping.
Melt the chocolate chips and coconut oil (if using) together in a microwave-safe bowl in 30-second bursts, stirring well after each, or use a double boiler on the stovetop. Stir until completely smooth.
Remove the truffles from the freezer. Using a fork or a dipping tool, dip each truffle ball into the melted chocolate, swirling to coat it completely. Let the excess drip off, then place it back on the parchment-lined sheet.
Add any sprinkles or extra crumbs immediately. Let the truffles sit at room temperature until the chocolate hardens, or refrigerate the tray for 15-30 minutes to set quickly.
