So, I was determined this year to make a gluten-free dairy-free option. The original recipe called for a family sized package of Oreos, 8 oz of cream cheese and dipping chocolate. You could totally swap out the Oreos with gluten-free “Oreos” but they all had ingredients I didn’t love. So instead I used Simple Mills crunchy double chocolate cookies. Now there’s ingredients I can get behind! So easy team! You can use mint or peppermint extract, depending on the season. These are easily made ahead and stored in the freezer for up to a few months. One of our all time faves and only 4 ingredients. Wahoo!
1/2 teaspoon mint or peppermint extract optional but highly recommended!
Put cookies in a food processor and process until all crumbs. Add in 6oz (3/4 of an 8oz carton) dairy-free cream cheese and extract, and pulse until mixture is combined and forms a large ball. Mixture should not be crumbly and hold together, but not be to sticky to form into balls.
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).
Repeat with all frozen cookie balls. Top with decorative chocolate, nuts, or melted chocolate squiggles. Store in the freezer or fridge.