Valentine’s Chocolate Covered Oreos are an easy, sweet treat for your special someone. Use gluten-free sandwich cookies if needed.
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Gluten-Free Valentine’s Chocolate Covered Oreos
With Valentine’s Day approaching, these festive gluten-free chocolate covered Oreos are a fun and simple treat to make. They’re great for gifting, party trays, or a hands-on activity to decorate with kids.
These cookies are easy to customize: swap the coating chocolate, add sprinkles or crushed candy, or insert sticks to make Oreo Pops. They’re impressive even to people who don’t follow a gluten-free diet.
Are Oreos Gluten Free?
Good news: Nabisco released gluten-free Oreos in recent years, including both regular and Double Stuf varieties. If you prefer other options, many brands make chocolate sandwich cookies that are gluten-free, such as Goodie Girl or Kinnikinnick. Read labels to confirm, and choose the brand you trust.
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What You Need to Know About This Gluten-Free Valentine’s Recipe
This recipe is flexible — use your favorite coating chocolate, add color with gel food coloring, and sprinkle on toppings before the coating sets. You can make a dozen individually wrapped cookies as gifts or turn them into pops by adding sticks before coating.
Key Ingredients for Gluten-Free Chocolate Covered Oreos
- 1 package gluten-free chocolate sandwich cookies (about 40 cookies)
- 1 package (about 1 lb 8 oz) white chocolate almond bark or white chocolate melting wafers
- Sprinkles, optional
- Gel food coloring, optional (use gel-style to avoid seizing the chocolate)
Equipment Needed
- Microwave-safe mixing bowl (e.g., Pyrex)
- Mixing spoon or spatula
- Fork or dipping tool to submerge cookies
- Sheet pan lined with parchment or wax paper
How to Make Chocolate Covered Oreos
Step 1. Heat the almond bark or melting wafers according to package directions. Usually this means microwaving in 20–30 second intervals, stirring between each interval until smooth.
Step 2. Dip each cookie into the melted coating, letting excess drip back into the bowl. Use a fork or dipping tool for cleaner handling.
Step 3. Place dipped cookies on a sheet pan lined with parchment or wax paper. Add sprinkles or other toppings immediately, before the coating hardens.
Step 4. Let the cookies set completely. To speed this up, chill the sheet pan in the refrigerator for a few minutes. Store the finished cookies in an airtight container at room temperature or refrigerated for up to two days.
Tips for Success
- If you can’t find almond bark, use melting wafers or good-quality white chocolate chips — check labels for gluten-free status if needed.
- If the chocolate is too thick, thin it with 1 tablespoon vegetable shortening or up to 2 teaspoons vegetable oil until it reaches a smooth dipping consistency.
- To color white chocolate, use gel food coloring sparingly; a little goes a long way. Alternatively, buy pre-colored candy melts.
- Set up a decorating station with bowls of toppings so kids and guests can personalize their cookies.
Other Gluten-Free Oreo Recipes to Try
- Oreo Truffles (Faux-reo Truffles)
- Cookies and Cream Cake
- No-Bake Gluten-Free Oreo Icebox Cake
- Cookies and Cream Donuts
- Gluten-Free Ice Cream Cake
- Cookies and Cream Rice Krispie Treats
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Gluten-Free Valentine’s Chocolate Covered Oreos
Ingredients
- 1 package gluten-free chocolate sandwich cookies (about 40 cookies)
- 1 package (1 lb 8 oz) white chocolate almond bark or melting wafers
- Sprinkles, optional
- Gel food coloring, optional
Instructions
- Heat the almond bark or melting wafers as directed on the package, microwaving in short intervals and stirring until smooth.
- Dip the cookies one at a time into the melted coating, letting excess drip back into the bowl.
- Place dipped cookies on a sheet pan lined with wax or parchment paper. Add sprinkles immediately if using.
- Let set completely before transferring to an airtight container. Chill briefly to speed up setting if desired. Store at room temperature or in the fridge for up to two days.
Notes
- If almond bark or coating chocolate isn’t available, use melting wafers or good-quality chocolate chips and check labels for gluten-free status.
- Color white chocolate with gel food coloring, or use pre-colored candy melts.
- Thin too-thick chocolate with 1 tablespoon vegetable shortening or up to 2 teaspoons vegetable oil.
- Gel food coloring works best for dyeing chocolate—use sparingly.
Nutrition Information
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