Crush the cookies in a food processor. Add the softened vegan cream cheese and pulse the mixture to combine. Or, pour the cookie crumbs into a bowl and stir in the cream cheese.
Scoop out 1.5 tablespoon-sized portions of the mixture and roll them into balls. Place them on a baking sheet lined with parchment paper and chill them in the freezer for 10 minutes.
Add the chocolate chips and coconut oil to a small bowl. Heat it up at 15-second intervals, stirring in between, until most of the chocolate has melted. Stir the chocolate into a smooth mixture.
Dip each ball into the chocolate and fully coat it. You can use a toothpick or a fork for this. Let the excess chocolate drip off before placing them back on the lined baking sheet.
If you’re adding sprinkles, immediately drop a few on top of each truffle before the chocolate sets. If you’re using icing, let the chocolate set before adding the icing. Chill them in the freezer for 10 minutes and enjoy!