gluten free & dairy free
Let cream cheese come to room temperature and is soft.
Crush cookie in a NutriBullet or blender, stopping to scrape and shake until crumbled.
Add spice, molasses, and cream cheese.
Form into a dough ball and wrap in parchment paper.
Freeze for 2 hours.
Let sit out at room temperature for 15 minutes.
Roll into small balls (24-32 depending on size).
Place on parchment paper and then refrigerate for another 2 hours.
Melt chocolate and oil either over a double boiler or in the microwave at 50% power. Slowly.
With 2 spoons, dip balls in the chocolate and place on parchment paper.
Drizzle with leftover chocolate.
Store in fridge.