Make the cookie crumbs by pulsing the cookies in a food processor.
Add the cream cheese, powdered sugar, and vanilla. Process until well combined.
Form 15 small balls. Place on a waxed paper-lined tray.
Optional: White Chocolate Coating
For the white chocolate coating melt ½ cup of white chocolate chips and 1 teaspoon of coconut oil in a small bowl in the microwave stirring every 15 seconds.
Coat the balls in the chocolate and place back on the tray. Refrigerate to set the chocolate and then store in the fridge in an airtight container.
Optional: Cinnamon Sugar Coating
Combine ½ teaspoon of cinnamon and ¼ cup sugar and roll the truffles in that. Store in the fridge.