If you're a fan of gingerbread but don't want to go to the hassle of rolling out cookie dough and baking it, then these easy, no bake gingerbread truffles should be your next home-made Christmas treat. Made with gingersnap (or gingernut) cookies, condensed milk, rolled oats, coconut and your usual Gingerbread Man spices, these gingersnap balls are a fantastic Christmas treat.
I based my original attempt of this gingerbread balls recipe off my Rum Balls, but it didn't exactly go to plan. It seemed like the gingersnap cookies had extra moisture in them so using the same amount of condensed milk made them a bit too soggy.
After a bit of experimentation and testing, I came up with this foolproof recipe for gingerbread truffles which can be topped with white chocolate, and they have been a most requested recipe from everyone who tried them.
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Why you'll love this recipe
No bake. Unlike some of my other Christmas treats like Reindeer Brownies and Sugar Cookies, these gingerbread balls need no oven and come together very quickly.
Festive. Just like Gingerbread Baked Oats and Gingerbread Granola, these balls are made with the typical warm spices making them extra Christmassy.
Cookie exchange. If you want something a bit different to Christmas M&M Cookies for a Cookie exchange, these gingersnap truffles are perfect (I mean, they are made from cookies so I think they fit the brief).
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Ingredients
Ginger cookies. There are many varieties of ginger cookies out on the market. I used Arnott's gingernut (or gingersnap). The brands might have varying levels of density to them so you may have to adjust the oats to get the best texture for the gingersnap truffles.
Condensed milk. Condensed milk is the main element of the gingerbread truffles that help bring the mixture together. You can substitute for skim or reduced sugar. For a condensed milk vegan alternative, use coconut or oat condensed milk.
Rolled oats. This wasn't originally in my gingerbread truffle recipe. But, after experimenting around for a little bit trying to get the right texture, I started adding in the rolled oats. It helped bring the ingredients together a bit more to form them into balls. You might have to adjust this depending on what ginger cookie you purchase.
Desiccated coconut. This is added into the mixture to give a subtle hint of coconut flavour. If you're not a fan, add more rolled oats in substitute.
Spices. I use cinnamon, ground ginger, allspice and cloves to bring out the gingerbread flavour of the truffles. You can adjust these to suit your flavour palette.
Please check the recipe card for full list of ingredients and quantity.
How to make gingerbread truffles
- Crush cookies
Place the gingersnap/gingernut cookies in a food processor and blitz until they form fine crumbs. If you don't have the appliance, you can add the cookies to a large ziplock and use a rolling pin to pound them into a fine powder.
- Combine ingredients
Add rolled oats, desiccated coconut, and gingerbread spices to the food processor and blitz. Alternatively, add to the bowl and stir to combine.
- Add wet ingredients
Pour in the condensed milk and mix until the mixture comes together into a sticky, moldable dough. If it’s too wet, add more cookie crumbs or oats; if it’s too dry, add a little extra condensed milk.
You should be able to easily form a ball with your hands without it drooping into a puddle. - Form balls
Roll tablespoon-sized portions of the mixture into smooth balls and place them on a lined tray or plate.
If the gingerbread balls aren't holding their shape, add to the mixture to the refrigerator for about 10-15 minutes. This hardens it up ever so slightly to make it easier to form the balls.
Repeat for the rest of the mixture. - White chocolate decoration (optional)
Add white chocolate to a microwave safe dish and microwave in 10 second increments until half melted. Stir in between increments and continue stirring once half melted as this will melt the rest and ensure it doesn't go 'gluggy'.
Using a fork or chopstick, dip into the white chocolate mixture and move back and forth over the no bake gingerbread truffles until you reach the desired amount.
- Refrigerate
Refrigerate for at least 30 minutes (and up to 7-14 days in an airtight container)
Top Tip
Chill the dough. I live in Australia and Christmas time is HOT! This makes forming the balls hard because they warm up super quick. I suggest popping them in the fridge for 10-15 minutes to firm up before shaping.
Storing
Keep the gingerbread truffles in an airtight container in the fridge (this will help maintain their texture) for 7-14 days. These go great alongside other easy holiday treats like Reindeer Tim Tams, Christmas Tree Brownies and (I promise, it's easier than it sounds), a Christmas Wreath Pavlova.
Freezing
Gingerbread truffles can be frozen! Place the truffles on a baking tray in a single layer and freeze until firm. Once solid, transfer them to an airtight container or freezer-safe bag and store for up to 3 months. To enjoy, thaw in the fridge for a few hours or at room temperature for 30–60 minutes.
Note: Freezing works best if you skip the white chocolate drizzle and decorate after thawing for a fresher look.
FAQs
You can make gingerbread truffles without condensed milk a few different ways.
Cream base. You can make gingerbread balls with heavy cream or coconut cream. Just let it cool slightly before adding rum and rolling into truffles. Add gradually and adjust as you go.
Fruit base. You could make gingerbread truffles with a fruit paste like dates or prunes. I probably wouldn't recommend a berry base as this could conflict with the ginger flavours in the gingerbread balls.
Sweeteners. You can make Christmas gingerbread balls with maple syrup or honey. They might make gingerbread truffles slightly softer so add it slowly and adjust the oats as you go.
Depends. Gingerbread cookies are slightly softer than gingersnap cookies so they need to of the 'snappier' or harder variety.
Both gingerbread cookies and gingersnap cookies are spiced cookies with the main difference being the shape. Gingerbread are rolled and cut into shapes. They're also cooked for less time so they're a bit chewier. Gingersnaps are rolled into balls and cooked longer which is why they are a bit crispier.
Other Christmas-themed recipes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
No Bake Gingerbread Truffles
Ingredients
- 250 g (~2 cups crumbled) Gingernut biscuits See Note 1
- 400 ml (1? cups) Condensed milk See Note 2
- 135 g (1½ cups) Rolled oats or quick oats
- 10 g (1 tbsp) Cinnamon See Note 3
- 5 g (2 tsp) Ground ginger See Note 3
- 3 g (1 tsp) Ground cloves See Note 3
- 3 g (1 tsp) Allspice See Note 3
- 40 g (½ cup) Desiccated coconut
- 45 g (¼ cup) white chocolate optional (See Note 4)
Instructions
- Add cookies to a blender of some sort (food processor or hand blender) and process until a fine powder. Or you can add the cookies to a large ziplock and use a rolling pin to pound them into a fine powder.
- Add the spices, condensed milk and coconut to the processor with the biscuits powder and process until all combined. Adjust by adding in oats slowly to get the desired texture (you should be able to easily form a ball with your hands without it drooping into a puddle).
- Using a spoon or icecream scoop, scoop 1 tablespoon worth of mixture and form a ball. (See Note 5 if they're not holding their shape). Repeat for the rest of the mixture.
- Add white chocolate to a microwave safe dish and microwave in 10 second increments until half melted. Stir in between increments and continue stirring once half melted as this will melt the rest and ensure it doesn't go 'gluggy'.
- Using a fork or chopstick, dip into the white chocolate mixture and move back and forth over the no bake gingerbread truffles until you reach the desired amount. Add Christmas sprinkles (optional)
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