I based my original attempt of these no bake gingerbread truffles from my rum balls recipe, but the gingersnap cookies I used had more moisture in them so I had to test it a couple of times to get the right balance. I have now perfected it so 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, gingerbread balls should be your next home-made Christmas treat.
TL;DR
- Prep time: 15 minutes (plus resting)
- Fridge storage: 2 weeks
- Freezer storage: 2 months
- Customise: adjust gingerbread man spices to preferences, add white choc on top; use dairy-free condensed milk.
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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 need no oven and come together very quickly.
Festive. If you love my 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 truffles are perfect (I mean, they are made from cookies so I think they fit the brief).
Ingredients and substitutions
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. I used a full cream version to make these really decadent, but you can substitute for skim or even coconut or oat (the dairy-free versions may be slightly watery so adjust the oats as needed)
Rolled oats. These weren't in the original recipe, but after experimenting around for a little bit trying to get the right texture, I started adding in the rolled oats.
They help bring the mixture together so depending on your cookies and milk choices, you may have to adjust.
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
Step 1: 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.
Step 2: Add rolled oats, desiccated coconut, and gingerbread spices to the food processor and blitz. Alternatively, add to the bowl and stir to combine.
Step 3: 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.
Step 4: 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.
Step 5: 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.
My 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 these 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 cherry ripe truffles.
Can you freeze gingerbread truffles?
Absolutely - you know I'm a meal prep blog, right?!
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.
My Top Tip. 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
Or, you can have a browse through my Christmas recipes for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
No Bake Gingerbread Truffles
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Equipment
Ingredients
- 250 g (2 cups) Gingernut biscuits, See Note 1
- 400 ml (1 ⅔ cups) Condensed milk, See Note 2
- 135 g (1 ½ cups) Rolled oats, or quick oats
- 10 g (1 tablespoon) Cinnamon, See Note 3
- 5 g (2 teaspoon) Ground ginger, See Note 3
- 3 g (1 teaspoon) Ground cloves, See Note 3
- 3 g (1 teaspoon) Allspice, See Note 3
- 40 g (½ cups) Desiccated coconut
- 45 g (¼ cups) white chocolate, optional (See Note 4)
Instructions
Prepare
- Add 250 g (2 cups) Gingernut biscuits to a blender of some sort (food processor or hand blender) and process until a fine powder. Alternatively, you can add them to a large ziplock and use a rolling pin to pound them into a fine powder.
- Add the 400 ml (1 ⅔ cups) Condensed milk, 10 g (1 tablespoon) Cinnamon, 5 g (2 teaspoon) Ground ginger, 3 g (1 teaspoon) Ground cloves, 3 g (1 teaspoon) Allspice, 40 g (½ cups) Desiccated coconut to the processor with the biscuits powder and process until all combined. Adjust by adding in 135 g (1 ½ cups) Rolled 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).
Make balls
- Using a spoon or icecream scoop, scoop approx. 1 tablespoon worth of mixture and form a ball. If the 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.
Decorate (optional)
- Add 45 g (¼ cups) white chocolate to a microwave safe dish and microwave in 10 second increments (stirring in between) until half melted (then just stir without heating to 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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