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Gluten-Free White Chocolate Gingerbread Truffles

Easy no-bake Christmas truffles! Homemade gingerbread truffles that are a no-bake gluten-free dessert that is perfect for Christmas parties! The recipe includes a lactose-free option.  
Course Dessert
Cuisine American
Keyword gluten-free truffles, White Chocolate Gingerbread Truffles
Prep Time 10 minutes
Cook Time 5 minutes
Freezer 30 minutes
Total Time 15 minutes
Servings 26 servings
Calories 212kcal
Author Audrey from Mama Knows Gluten Free



  • 2 cups white chocolate chips , melted ( or dairy-free white chocolate chips)
  • 2 tablespoons vegetable oil
  • 1 package Schär Honeygrams , 2 cups crushed (save 1 tablespoon for sprinkling on truffles)
  • 1 tablespoon molasses
  • 1 tablespoon gingerbread spice

If you don't have gingerbread spice you can make your own: 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon allspice.

  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 12 oz can gluten-free vanilla marshmallow frosting (or vanilla frosting) (I used Pillsbury which was dairy-free)

White Chocolate Dip

  • 1 bag white candy melts, almond bark or white chocolate chips (or dairy-free white chocolate chips)
  • gluten-free sprinkles
  • 1 tablespoon crushed honeygrams


  • Place one package of Schär Honeygrams into a food processor and pulse into fine crumbs. You can also crush it by hand by adding the Honeygrams into a storage bag and crushing with your hands or a rolling pin. Save one tablespoon for decorating the truffles. (optional)
  • Add the vegetable oil to the white chocolate chips in a medium saucepan and melt over low heat, stirring constantly; remove from heat. You can also do this in the microwave. Heat the chocolate chips and oil at 1-minute increments and stir after each minute until completely melted and smooth. 
  • Add the gingerbread spice, ground cinnamon, molasses and pure vanilla extract to the melted white chocolate chips and stir until fully combined. 
  • Pour the white chocolate mixture into a large bowl and add the Honeygrams crumbs and the vanilla marshmallow frosting and stir until fully combined. 
  • Using a cookie scoop (or a tablespoon) scoop out the gingerbread mixture and roll into a ball and place on a parchment-lined cookie sheet.
  • Place the gingerbread balls into the freezer for 30 minutes.
  • After the gingerbread balls are chilled, melt the white chocolate dip in a medium-sized bowl according to the package (candy melts, almond bark, or white chocolate chips. If you are going to use white chocolate chips, add 1 tablespoon of vegetable oil per cup of white chocolate chips. 
  • Dip the gingerbread balls into the white chocolate dip and make sure you cover all sides. Remove the gingerbread ball with a fork and place on a parchment lined cookie sheet. Immediately sprinkle with the gluten-free sprinkles and crushed Honeygrams. 
  • Allow the gingerbread balls to completely dry before serving, either on the counter or in the refrigerator.  Refrigerate in an air-tight container. Enjoy!


If you don't have gingerbread spice you can make your own: 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon allspice.
This recipe can be lactose-free by using dairy-free chocolate chips and dairy-free frosting (I used Pillsbury).
When dipping the gingerbread balls into the melted white chocolate, use a fork to remove the ball and then slide the ball off the fork with a knife.
Store in an air-tight container
Mama says, "Check all of your labels!"


Serving: 1serving | Calories: 212kcal | Carbohydrates: 24g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 19mg | Potassium: 50mg | Sugar: 24g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.1mg
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